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Juicy Air Fryer Lamb Chops

Tender and flavorful lamb chops marinated in aromatic spices and cooked to perfection in an air fryer, served with a rich tomato and aubergine stew and crispy chickpeas.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Lamb Chops
  • 2 tbsp Greek yoghurt Creamy and tangy, perfect for marinating.
  • 1 tsp smoked paprika Adds a warm, smoky depth to the dish.
  • 1 tsp dried oregano Brings an aromatic herbal note.
  • 1 tsp ground cumin Provides a warm, earthy flavor.
  • 1 tsp ground coriander Adds a touch of citrusy brightness.
  • 6 pieces lamb chops Juicy and tender, the star of the meal.
  • 1 tin chickpeas (400g, drained) Nutty and hearty for a crispy side.
  • 2 tsp olive oil For drizzling on the chickpeas.
  • Salt (to taste) Enhances all flavors.
For the Tomato and Aubergine Stew
  • 1 tbsp olive oil For cooking the stew.
  • 1 piece red onion (finely diced) Sweet and aromatic for the stew base.
  • 1 piece red pepper (finely diced) Colorful and sweet for added crunch.
  • ½ piece aubergine (diced into 2 cm cubes) Adds texture to the stew.
  • 2 cloves garlic (finely chopped) Aromatic and flavorful.
  • 1 tin chopped tomatoes (400g) Juicy and rich for the stew base.
  • 1 tbsp capers (optional) For a briny note.
  • 1 handful parsley (freshly chopped) Brightens the dish with freshness.
  • Salt and freshly ground black pepper To season.
For Serving
  • 100 ml Greek yoghurt For a creamy finishing touch.
  • 1 piece lemon (zest) Brightens the flavour.
  • 1 handful rocket (washed and ready-to-eat) Peppery greens to serve.

Method
 

Marinating the Lamb
  1. Mix the Greek yoghurt with smoked paprika, dried oregano, ground cumin, and ground coriander in a bowl.
  2. Brush the mixture generously over the lamb chops, ensuring they are evenly coated.
  3. Place the chops in a dish and let them marinate for at least 20 minutes; for best results, cover and chill them in the fridge for several hours or overnight.
Cooking the Lamb Chops
  1. Preheat your air fryer to 200°C (390°F).
  2. Once heated, place the marinated lamb chops in the air fryer basket.
  3. Cook for about 12-15 minutes, turning halfway through, until crisp on the outside and tender inside.
  4. If desired, cook longer for a more charred finish.
Preparing the Sides
  1. Mix the drained chickpeas with olive oil, smoked paprika, and a pinch of salt in a bowl.
  2. Air fry the seasoned chickpeas for about 20 minutes, shaking occasionally until crispy and golden.
  3. For the stew, heat olive oil in a large frying pan over medium heat.
  4. Sauté the diced red onion for about 5 minutes, until softened.
  5. Add red pepper, diced aubergine, and chopped garlic; stir and cook for another 5-10 minutes until softened.
  6. Pour in the chopped tomatoes, add capers and parsley, and bring to a gentle boil.
  7. Reduce heat and simmer for 5-10 minutes, seasoning with salt and pepper to taste.
Final Touches
  1. Mix remaining Greek yoghurt with the lemon zest in a small bowl.
  2. Plate the lamb chops with a scoop of the tomato and aubergine stew on the side.
  3. Sprinkle the crispy chickpeas over the top and add a dollop of lemony yoghurt.
  4. Garnish with fresh rocket.

Notes

For enhanced flavor, consider marinating the lamb overnight. For more spice, add chili flakes to the marinade. Ensure not to overcrowd the air fryer for crispy results. Experiment with different vegetables in the stew.