In a small bowl whisk together the oil, rosemary, mint, lemon zest, salt and pepper.
Add the lamb chops to a zip lock bag or bowl and pour the marinade over top. Leave to marinate for a minimum of 1 hour but ideally overnight.
Heat a large chargrill or frying pan over medium-high heat and cook chops for 3-4 minutes on each side or until cooked to your liking. Set chops aside on a plate loosely covered with foil to rest for 5 minutes.
If using an air fryer, put the air fryer on 200◦C and leave to preheat for 5 minutes. Add the lamb chops to the air fryer basket, spread them out in an even layer and cook for 4 minutes, after 4 minutes flip them over and spoon any of the excess marinade over the top of the chops and cook for another 2-3 minutes. (or an internal temperature of 56◦C)
Meanwhile, mix the yoghurt sauce ingredients together.
Allow the lamb chops to rest for 3-4 minutes, loosely covered with foil. Serve with the yoghurt sauce on the side.
Tips
Alternatively, you can buy a pre-prepared mint sauce
If no time to marinate, tie rosemary and thyme together, dip in oil and brush the chops while cooking
Pound the mint, place mint leaves on a chopping board, sprinkle sugar over them. The sugar acts as an abrasive, making it easier to chop.
