Lamb Chops with Persillade

Cooked lamb chops topped with parsley and garlic persillade.

5 from 1 vote

Succulent Lamb Chops with Persillade can be made in the air fryer or on the stovetop. The results are deliciously easy and impressive either way.

Prep Time10

Cook Time20

marinade time30

Total Time1

Course: air fryer main course, lamb - main course

Cuisine: French Inspired

Keyword: air fryer lamb chops, how to cook lamb chops in a skillet, how to cook lamb chops in an air fryer, how to make persillade, lamb chops with persillade

Servings: servings

Calories: 351kcal

Author: Renee Goerger

Equipment

air fryer optional
large cast iron skillet optional
silicone cast iron skillet handle optional
measuring cups and spoons
chef's knife
cutting board
garlic press optional
instant read thermometer
tongs

Ingredients

10 each bone-in lamb loin chops

For the marinade:

½ cup avocado oil
2 tablespoons apple cider vinegar
5 cloves garlic minced
2 teaspoons kosher salt
1 teaspoon black pepper

For the persillade:

1½ cups fresh parsley chopped
¼ cup minced garlic
2 teaspoons fresh lemon zest
2 teaspoons Dijon mustard
½ cup panko breadcrumbs
¼ cup extra virgin olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper

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Instructions

Place the chops into a 13"x9" baking dish (or divide the chops between two gallon-sized plastic bags).
In a small bowl, whisk together the avocado oil, apple cider vinegar, minced garlic, salt and pepper. Pour the marinade over the chops in the baking dish.
Flip the chops to cover both sides with the marinade.
Or, (if using plastic bags), divide the marinade between the two bags and gently massage the chops to evenly distribute the marinade.
Allow the chops to marinade for 30 minutes at room temperature.
*Note - refrigerate the chops if marinating for longer than 30 minutes, but do not marinate the chops for longer than 4 hours.
Meanwhile, prepare the persillade by adding all the ingredients (chopped parsley, garlic, lemon zest, Dijon, Panko, extra virgin olive oil, salt and pepper) into a medium sized bowl. Stir well to combine. Cover and set aside.
OR refrigerate in an airtight container if making the persillade in advance.
Preheat an air fryer to 400 degrees F (205 degrees C) OR preheat a large cast iron skillet over medium/low heat.
After the chops have marinated for 30 minutes, place them on an air fryer rack and cook them on the first side for 8 minutes in the preheated air fryer. After eight minutes carefully remove the chops from the air fryer and flip each chop before returning them to the air fryer to cook for an additional 8 minutes, or until an instant read thermometer reaches 140 degrees on an instant read thermometer.
OR add the marinated chops to the preheated skillet and cook them for 5 minutes per side, until golden. After the chops have been seared on the stovetop, place the skillet into a preheated 350 degree oven to finish cooking the chops until the internal temperature reaches 140 degrees on an instant read thermometer.
After cooking, remove the chops to a platter and tent with foil for 5 minutes.
Spoon the persillade over the chops and serve.

Notes

Serving size - 2 lamb chops per person

Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Store the persillade in an airtight container in the refrigerator for up to 7 days.

Cooked lamb chops may be frozen. Store the chops in an airtight freezer container or freezer bag for up to 3 months. Thaw in the refrigerator overnight and reheat, uncovered, in a 350 degree oven, or air fryer until hot.

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