BBQ Glazed Air Fryer Lamb Chops

1 day ago

Written by Reuben Sharples

1 day ago

Written by Reuben Sharples

SERVES 3-4 | 10 MINS PREP | 30 MINS COOK TIME

INGREDIENTS

4 lean lamb shoulder chops

1 Tbsp smoked paprika

½ tsp cayenne pepper (adjust to your heat preference)

1 tsp garlic powder

Salt and pepper to taste

1 Tbsp olive oil

½ cup BBQ sauce

Lemon zest to serve

Fresh mint to serve

Smashed potatoes

12-15 baby potatoes

Olive oil

Salt and pepper

Salad

2 baby gem lettuces or mixed lettuce leaves

2 jalapeño

2 Tbsp sour cream

2 Tbsp mayonnaise

2 Tbsp lime juice

METHOD

Using kitchen scissors or a sharp knife, make incisions through the fat side of the chop. This helps the fat render out and also helps the chops keep their shape when cooking.

In a small bowl, combine the smoked paprika, cayenne pepper, garlic powder, salt, and pepper. Rub this spice mix all over the lamb shoulder chops until they're evenly coated. Then drizzle with a little olive oil.

Set your air fryer to 200°C and let it preheat for a few minutes. If your air fryer doesn't require preheating, you can skip this step!

Place the chops in the air fryer basket, making sure they are not overcrowded. Air fry for 10-15 minutes, then flip the chops over and air fry for another 10-15 minutes. You’re aiming for a crispy, golden crust and a juicy inside. The total cooking time should be around 20-30 minutes depending on the thickness of your chops and your desired level of doneness.

When the lamb is almost done, brush on a generous amount of BBQ sauce over each chop and air fry for another 1-2 minutes, allowing the sauce to caramelise and create a glossy finish.

While the lamb is cooking, boil the baby potatoes in salted water until tender, about 10-12 minutes. Drain, then gently smash each potato with the back of a spoon. Drizzle with olive oil, season with salt and pepper, and roast in the oven at 200°C for 20 minutes or until crispy and golden. Alternatively, if you can use your air fryer here if it is a double one. Or if not simply crisp up the potatoes first and keep them warm whilst cooking the lamb.

Toss the chopped baby gem lettuce in a bowl. For the dressing, place the sour cream, mayonnaise, jalapeños and lime juice into a blender and blend on high for a few seconds. If it is a little thick, add a little water.

Once everything is cooked, plate the lamb chops and sprinkle with lemon zest and mint leaves alongside the crispy smashed potatoes and salad. Don’t forget to add extra BBQ sauce on the side for dipping!