Lamb chops turn tender and juicy in the air fryer alongside potatoes and fennel in this impressive main dish. An olive-fennel topping completes the recipe for a pop of briny flavor.
4 teaspoons lemon zest, divided, plus lemon wedges for serving
½ teaspoon salt
¼ teaspoon ground pepper
4 lamb loin chops
8 ounces baby yellow potatoes, scrubbed and halved
1 fennel bulb, trimmed (2-3 tablespoons fronds reserved and chopped), quartered, cored and sliced
1 tablespoon extra-virgin olive oil
¼ cup Kalamata olives, chopped
Lightly coat the basket of a 6- to 9-quart air fryer with cooking spray. Preheat to 380℉ for 5 minutes.
Combine 2 teaspoons lemon zest, salt and pepper in a large bowl. Rub half the mixture over lamb chops. Add potatoes, sliced fennel and oil to the remaining lemon zest mixture in the bowl; toss to coat.
Working in batches as necessary, arrange the chops and vegetables in a single layer in the prepared basket.
Cook, flipping once, until an instant-read thermometer inserted in the center of a chop registers 145℉, 10 to 12 minutes.
Meanwhile, toss olives, the reserved fennel fronds and the remaining 2 teaspoons lemon zest in a bowl. Top the chops and vegetables with the olive mixture. Serve with lemon wedges, if desired.
