Air Fryer or Grilled Za’atar Lamb Chops
These Za’atar lamb chops are a quick, flavorful weeknight dinner that pairs perfectly with a bright salad or roasted vegetables. Za’atar, a classic Mediterranean spice blend featuring sumac, thyme, sesame and salt, adds a tangy, herby crust to tender lamb loin chops. You can cook them on an outdoor grill, under the broiler, on a grill pan, or in an air fryer — all methods yield juicy, delicious results in about 15 minutes.
The recipe below is written for lamb loin chops, but baby chops or thick pork chops work well with the same seasoning and cooking approach. Prep time is minimal, so this is ideal for busy evenings when you want a restaurant-quality meal without a lot of work.
Why Za’atar Works with Lamb
Za’atar brings bright, herbaceous notes and a touch of citrus from sumac that balances lamb’s natural richness. The toasted sesame adds subtle nuttiness and texture, while coarse salt enhances the meat’s flavor. A quick rub of crushed garlic, a drizzle of olive oil and a squeeze of lemon along with za’atar and fresh-ground pepper gives the chops a savory, aromatic finish.
Notes and Tips
- If you don’t have za’atar, mix dried thyme, sesame seeds and a pinch of salt with a dash of lemon zest for a simple alternative.
- Use bone-in loin chops for more flavor and juiciness; baby lamb chops can be used in place of loin chops.
- For the best sear on a stovetop, preheat the grill pan or skillet until very hot before adding the chops.
- Rest the chops for a few minutes after cooking to let juices redistribute for a juicier result.
- If using an air fryer, cook in a single layer with space between pieces so air can circulate and the exterior crisps evenly.
Ingredients (Yield: 4 servings)
- 8 lamb loin chops, trimmed (about 3.5 oz each, bone-in)
- 3 cloves garlic, crushed
- 1 teaspoon extra-virgin olive oil
- 1/2 fresh lemon, juiced
- 1 1/4 teaspoon kosher salt
- 1 tablespoon za’atar
- Fresh ground black pepper, to taste
Prep and Cook Times
- Prep: 5 minutes
- Cook: 10 minutes
- Total: 15 minutes
- Yield: 4 servings (serving size: 2 chops)
Grill or Broiler Method
- Rub each chop with the olive oil and crushed garlic to coat evenly.
- Squeeze lemon juice over both sides of the chops, then season with kosher salt, za’atar and freshly ground black pepper.
- Preheat an outdoor grill or indoor grill pan to medium-high heat. Place the chops on the grill and cook 4 to 5 minutes per side for medium-rare to medium, or longer to reach your preferred doneness. If broiling, place the chops on the top rack and broil 4 to 5 minutes per side.
- Remove from heat and let rest a few minutes before serving to allow the juices to redistribute.
Air Fryer Method
- Prepare the lamb chops the same way: rub with oil and garlic, squeeze with lemon and season with salt, za’atar and pepper.
- Preheat the air fryer to 400°F (200°C).
- Place the chops in a single layer in the air fryer basket. Cook in batches if needed. Air fry about 4 to 5 minutes per side for medium-rare to medium, adjusting the time for thicker chops or desired doneness.
- Let the chops rest a few minutes before serving.
These chops cook quickly because they are small and lean; a short cooking time preserves tenderness and prevents toughness. For a slightly charred exterior, a higher heat for a shorter time works best.
Serving Suggestions
- Serve with a chopped feta salad or a simple green salad dressed with lemon and olive oil to complement the za’atar flavors.
- Roasted potatoes, grilled vegetables or a light couscous make excellent sides.
- A dollop of plain yogurt or tzatziki pairs nicely for cooling contrast.
Nutrition (per serving: 2 chops)
- Calories: 206 kcal
- Protein: 29 g
- Carbohydrates: 1.5 g
- Fat: 8 g
- Saturated Fat: 3 g
- Cholesterol: 91.5 mg
- Sodium: 441.5 mg
- Fiber: 0.5 g
- Sugar: 0.5 g
If you prefer not to cook lamb, the same za’atar seasoning and cooking technique translate beautifully to pork chops, chicken cutlets or steaks. Simple adjustments in cook time will yield equally satisfying, flavorful results.
Photo credit: Jess Larson