Air Fryer Lamb Chops and Asparagus

1-inch-thick lamb loin chops need 12–15 minutes at 400°F for medium (145°F internal). Asparagus spears need 8–10 minutes at the same temperature. The stagger is simple: start the lamb chops, flip at 6–7 minutes, then add the asparagus for the final 8 minutes. Both finish at the same time. Thinner chops (3/4 inch) only need 10 minutes total, so add asparagus after just 2 minutes. Always use an instant-read thermometer — lamb is best at 145°F for medium.

1. Bring lamb chops to room temperature for 20 minutes. Preheat air fryer to 400°F for 3 minutes. 2. Rub chops with olive oil, minced garlic, fresh rosemary, salt, and black pepper. 3. Trim asparagus and toss with olive oil, garlic, lemon zest, salt. 4. Place lamb chops in a single layer. Cook at 400°F for 5–7 minutes until first side is browned. 5. Flip chops. Add asparagus in any open spaces. Cook 7–8 more minutes until lamb reaches 145°F and asparagus is tender. 6. Rest lamb 3 minutes. Serve with lemon wedges.

Rosemary and garlic are the classic pairing for lamb — the same marinade works on asparagus too. Mint and garlic yogurt dipping sauce alongside is traditional. For a Mediterranean profile, add cumin, coriander, and lemon zest to the lamb rub. Za'atar sprinkled over both adds an herbal, lemony quality. A simple dijon mustard and herb crust for the lamb can be applied just before air frying and crisps up beautifully. Whatever you use on the lamb, keep the asparagus seasoning simple so the flavors don't compete.

Rib chops (French-trimmed) cook faster than loin chops — reduce time by 2–3 minutes. For a complete meal, add cherry tomatoes in the last 5 minutes. Asparagus can be swapped for broccolini or green beans with the same timing. If using frozen lamb chops, thaw fully before cooking or they'll steam inside. For meal prep, the lamb is best eaten fresh but asparagus can be prepped ahead and refrigerated. Scaling up: cook in batches rather than stacking — crowded lamb chops won't brown properly.