Whisk together olive oil, lemon juice, garlic, rosemary, salt, pepper, and paprika in a small bowl.
3 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic, 2 tablespoons fresh rosemary, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika
Pat lamb cutlets dry with paper towels. Rub marinade evenly over all sides. Let sit 30-60 minutes at room temperature or marinate up to 2 hours in the fridge. (Optional: skip marinating and season just before cooking.)
8 pieces lamb cutlets, 3 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves garlic, 2 tablespoons fresh rosemary, 1 teaspoon salt, 0.5 teaspoon black pepper, 0.5 teaspoon paprika
Set air fryer to 400°F and preheat for 3 minutes to ensure a hot basket for immediate sear.
Place cutlets in a single layer in the air fryer basket with at least 1-inch gaps between pieces. Avoid overlapping or stacking.
8 pieces lamb cutlets
Air fry cutlets for 4-5 minutes, then flip each cutlet using tongs. Cook for another 4-5 minutes, checking internal temperature with a meat thermometer. Remove when it reaches 135°F for medium-rare or 145°F for medium.
8 pieces lamb cutlets
Transfer cutlets to a plate and rest uncovered for 5 minutes to allow juices to redistribute. Garnish with fresh mint or parsley before serving.
to taste fresh mint or parsley
