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Juicy Air Fryer Lamb Chops with Crispy Chickpeas and Tomato Aubergine Stew Recipe

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4.3 from 87 reviews

This Juicy Air Fryer Lamb Chops recipe combines tender, well-spiced lamb chops cooked to perfection using an air fryer, served alongside a flavorful tomato and aubergine stew with crispy smoked paprika chickpeas and a refreshing lemon yoghurt drizzle. It's a wholesome, vibrant dish packed with Mediterranean-inspired flavors.

Ingredients

For the Lamb:

  • 2 tbsp Greek yoghurt
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 6 lamb chops

For the Crispy Chickpeas:

  • 1 x 400g tin chickpeas, drained
  • 2 tsp olive oil
  • 2 tsp smoked paprika
  • Salt, to taste

For the Tomato and Aubergine Stew:

  • About 1 tbsp olive oil
  • 1 red onion, finely diced
  • 1 red pepper, finely diced
  • ½ aubergine, diced into 2 cm cubes
  • 2 garlic cloves, finely chopped
  • 1 x 400g tin chopped tomatoes
  • 1 tbsp capers, optional
  • 1 handful parsley, freshly chopped
  • Salt and freshly ground black pepper, to taste

For the Lemon Yoghurt:

  • 100 ml Greek yoghurt
  • Zest of 1 lemon

To Serve:

  • Rocket, washed and ready-to-eat

Instructions

  1. Prepare the Lamb Marinade: In a bowl, combine the Greek yoghurt, smoked paprika, dried oregano, ground cumin, and ground coriander. Mix well to create a marinade.
  2. Marinate the Lamb Chops: Coat the lamb chops evenly with the marinade mixture. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate the meat.
  3. Prepare the Crispy Chickpeas: Drain and rinse the chickpeas, then pat them dry with a kitchen towel. Toss with olive oil, smoked paprika, and salt to taste.
  4. Cook the Crispy Chickpeas: Place the chickpeas in the air fryer basket and air fry at 200°C (390°F) for about 15 minutes, shaking the basket halfway through, until chickpeas are crispy and golden.
  5. Make the Tomato and Aubergine Stew: Heat about 1 tablespoon of olive oil in a pan over medium heat. Add the finely diced red onion, red pepper, and diced aubergine. Sauté until softened, about 8 minutes.
  6. Add Garlic and Tomatoes: Stir in the chopped garlic and cook for 1 minute. Then add the tin of chopped tomatoes, capers (if using), salt, and black pepper. Simmer the stew gently for 15-20 minutes until thickened and the aubergine is tender.
  7. Cook the Lamb Chops: Preheat the air fryer to 200°C (390°F). Place the marinated lamb chops in the air fryer basket in a single layer. Cook for 10-12 minutes, turning halfway through, until the chops are cooked to your preferred doneness (medium-rare to medium recommended).
  8. Prepare the Lemon Yoghurt: In a small bowl, mix the Greek yoghurt with the lemon zest. Adjust seasoning as needed.
  9. Assemble the Dish: Serve the air-fried lamb chops on a plate with a generous spoonful of the tomato and aubergine stew, a handful of crispy chickpeas on the side, and a dollop of lemon yoghurt. Garnish with fresh rocket leaves for a peppery crunch.

Notes

  • For best flavor, marinate the lamb chops for at least 30 minutes or up to 2 hours before cooking.
  • If you prefer a spicier dish, add a pinch of chili powder to the lamb marinade.
  • Ensure chickpeas are thoroughly dried before air frying to maximize crispiness.
  • If you don’t have an air fryer, lamb chops can be grilled or pan-fried, and chickpeas can be roasted in the oven.
  • The stew can be made ahead and reheated gently before serving.

Find it online: https://recipethrive.com/juicy-air-fryer-lamb-chops-with-crispy-chickpeas-and-tomato-aubergine-stew-recipe/