Air Fryer Lamb Chops with Rosemary and Garlic
Steps
- 1
Remove lamb chops from refrigerator 20-30 minutes before cooking to bring to room temperature.
- 2
In a bowl, mix olive oil, minced garlic, rosemary, salt, and pepper.
- 3
Add lamb chops to the bowl and coat evenly with the marinade. Refrigerate for at least 30 minutes, ideally overnight.
- 4
Preheat air fryer to 200°C (400°F) for 5 minutes.
- 5
Lightly grease the air fryer basket with cooking spray or a little oil.
- 6
Place lamb chops in a single layer in the basket without overlapping.
- 7
Cook at 200°C (400°F) for 10-12 minutes, turning halfway through.
- 8
For medium-rare, internal temperature should be about 63°C (145°F). Use a meat thermometer.
- 9
Remove lamb chops and let rest for 5 minutes before serving.
- 10
Serve with lemon slices and your favorite side.
Shopping list
4 lamb chops, 2 tbsp olive oil, 2 garlic cloves, 1 tbsp fresh rosemary, salt, black pepper, 1 lemon
Recipe story
Lamb with rosemary and garlic is a classic Mediterranean dish. In ancient Greece, lamb was sacrificed to the gods and cooked with wild rosemary. In Italy, lamb chops (costine d'agnello) are a traditional Easter dish, marinated with garlic and rosemary. In France, milk-fed lamb (agneau de lait) is prized for its tender meat and often simply seasoned with herbs. In the Middle East, lamb is cooked with spices like sumac and za'atar, but the rosemary version remains popular in European cuisine.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Rosemary
In ancient Rome, rosemary was a symbol of remembrance and fidelity, used in bridal crowns and funeral rites. Legend says that the goddess Venus, emerging from the sea waves, created rosemary.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Olive oil
Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Lemon
The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.
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