Spicy Air-Fried Lamb Chops
Tender lamb ribs slow-cooked in a rice cooker with ginger and wine, then finished with a crispy, spiced coating in the air fryer. The result is fall-off-the-bone meat with a flavorful, slightly charred exterior.
Story
This recipe transforms simple lamb ribs into something special. The long simmer in the rice cooker breaks down the meat, making it incredibly tender, while the quick air-fry finish creates that irresistible crispy crust.
Ingredients
lamb ribs/lamb chops
500g (about 4-5 pieces)
fresh ginger, sliced
4-5 thin slices
cooking wine
3 tablespoons
water
enough to cover ribs
chili oil
2 tablespoons
light soy sauce
2 tablespoons
BBQ seasoning or Chinese seven-spice
1.5 teaspoons
salt
to taste
Instructions
1
Boil the lamb ribs
Rinse the lamb ribs under cold water and pat dry. Place them in your rice cooker pot, add the ginger slices and cooking wine, then pour in enough water to fully cover the ribs. Select the soup/stock function and cook for 50 minutes until the meat is nearly falling off the bone.
2
Season and coat
Carefully remove the ribs from the cooking liquid (reserve the broth for soup if desired) and let them rest for a few minutes. Brush both sides generously with chili oil, then drizzle with light soy sauce. Sprinkle the BBQ seasoning evenly over all surfaces.
3
Air-fry until crispy
Preheat your air fryer to 200°C (400°F). Place the seasoned ribs in the basket in a single layer. Cook for 8 minutes, then flip the ribs over and cook for another 5 minutes until the exterior is golden and slightly charred. Watch carefully to avoid burning.
4
Serve hot
Let the ribs rest for 2-3 minutes before serving. These are delicious on their own or with a squeeze of fresh lemon juice and some steamed rice or flatbread.
