Start by setting your air fryer to a temperature of 370°F (190°C). This preheating step is crucial for achieving that crispy exterior while locking in the juices of the lamb. Once it gets up to temperature, give the basket a light greasing with a cooking spray or a little olive oil. It helps to ensure that your lamb chops won’t stick to the basket.

Pat each lamb chop down with a paper towel. This step helps absorb any excess moisture and promotes a nicely browned surface. Trim away any excess fat or sinew if necessary, but remember, some fat adds flavor, so don’t go overboard.

In a large mixing bowl, combine the olive oil, unsalted butter, minced garlic, chopped rosemary, Dijon mustard, honey, salt, and pepper. Together, these ingredients create a flavorful marinade that penetrates the meat beautifully. Whisk them together until they’re well incorporated.

Add the lamb chops to your marinade bowl. Toss them around gently, ensuring each chop is generously coated in the mixture. Don’t rush this step; let those flavors mingle with the meat for maximum taste.

Once the chops are coated, place them in a single layer into your air fryer basket. Depending on the size of your appliance, you may need to work in batches. Air fry them for about 3 minutes, then flip the chops over and cook for an additional 3-4 minutes. Use a meat thermometer to check for doneness—the internal temperature should reach 145°F for medium-rare.

After you remove the lamb chops from the air fryer, let them rest on a plate for about 2 minutes. This resting period allows the juices to redistribute, ensuring that each bite is as tender and juicy as possible.