Name: Air-Fryer Mustard-Thyme Lamb Chops with Roasted Carrots
Total time: 40 min
Ingredients: 1 pound carrots , peeled and cut into 2-inch lengths, thick ends halved lengthwise; 4 teaspoons extra-virgin olive oil; Salt and pepper; 1 tablespoon honey , warmed; 4 (6-ounce) lamb loin chops , 1 ¼ inches thick, trimmed; 1 tablespoon Dijon mustard; 1½ teaspoons minced fresh thyme; 1 garlic clove , minced; 1 teaspoon grated lemon zest plus 1 teaspoon juice; 1 teaspoon water

Why This Recipe Works

Lean, tender, mildly flavored lamb loin chops are a good fit for the air fryer, which can easily hold four of these “mini T-bones.” To take advantage of the air fryer's circulated heat, we roasted them atop a side of carrots, coating both with a glaze of mustard, honey, garlic, lemon zest and juice, and fresh thyme. But while the carrots emerged irresistibly tender and caramelized and the lamb was perfectly pink, the exterior of the chops lacked color. We suspected the moisture in our glaze prevented the lamb from browning during its quick roast. Instead, brushing the chops with oil and honey before cooking and dabbing on the mustard mixture after gave us the best of both worlds—browned chops accented with a fragrant and flavorful glaze.

Before You Begin

If your lamb chops are smaller than 6 ounces, you may need to continue cooking the carrots in step 2 after the chops are done. Warming the honey makes it easier to brush onto the lamb.

Instructions

Toss carrots with 1 teaspoon oil, ⅛ teaspoon salt, and ⅛ teaspoon pepper in bowl; transfer to air-fryer basket. Place basket in air fryer, set temperature to 350 degrees, and cook for 14 minutes, stirring halfway through cooking.

Combine 2 teaspoons honey and 2 teaspoons oil in small bowl. Pat chops dry with paper towels, brush with honey- oil mixture, and season with salt and pepper. Stir carrots, then arrange chops on top, spaced evenly apart. Return basket to air fryer and cook until chops are lightly browned and register 120 to 125 degrees (for medium- rare) or 130 to 135 degrees (for medium), 10 to 15 minutes, flipping and rotating chops halfway through cooking.

Microwave mustard, thyme, garlic, lemon zest and juice, water, remaining 1 teaspoon oil, and remaining 1 teaspoon honey in medium bowl until fragrant, about 30 seconds, stirring once halfway through. Transfer chops to plate and brush with 1 tablespoon of mustard mixture. Tent with aluminum foil and let rest while finishing carrots.

Transfer carrots to bowl with remaining mustard mixture and toss to coat. Season with salt and pepper to taste. Serve lamb with carrots.