What matters
Thin steaks dry faster; compare thickness rather than weight alone.
Everyday cooking Recipe
Air fryer lamb steaks with thyme
Air fryer lamb steaks with thyme, garlic and lemon. Use boneless pieces of even thickness, cook through and rest briefly before slicing.
Total time
32 min
Calories
222 kcal
Servings
2 servings
Difficulty
Easy
Why this recipe works
Choose evenly thick boneless meat
Two lamb leg steaks, each about 2 cm thick. This method calls for cooked-through meat, not a pink centre. Five minutes resting counts as preparation; sides are excluded.
Meat
Air Fryer Recipes
Recipe
Air fryer lamb steaks with thyme
Air fryer lamb steaks with thyme, garlic and lemon. Use boneless pieces of even thickness, cook through and rest briefly before slicing.
Ingredients
2 servings
Method
-
1
Prepare
Pat meat dry and trim tough sinew. Prepare two evenly thick steaks. Mix oil with garlic, thyme, salt and pepper.
-
2
Mix and season
Brush steaks thinly with seasoned oil. Press garlic into the moist surface rather than scattering loose pieces in the basket.
-
3
Cook
If required by the manufacturer, preheat for 3 minutes at 180 °C. Cook spaced apart about 14 minutes at 180 °C, turning after 7 minutes. Measure sideways into the thickest part and extend if needed. Check that the thickest part reaches at least 70 °C for 2 minutes; continue cooking if needed.
-
4
Check and serve
Rest on a clean warm plate for 5 minutes. Add lemon juice afterwards and slice across the grain.
Kitchen know-how
Tips for Air fryer lamb steaks with thyme
Serving guidance
Plan potatoes, vegetables and sauce separately.
Variations
How to adapt this recipe
Finely chopped rosemary can replace thyme; use sparingly.
Season with a little mustard rather than lemon after cooking.
Nutrition per serving
222kcal
0.3 gCarbohydrates
30.2 gProtein
10.9 gFat
Values are estimates per serving and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Air fryer lamb steaks with thyme
Not without reassessment; bones and varying thickness change heat distribution.
This recipe calls for thorough cooking; colour is not a substitute for temperature.
It shortens long muscle fibres so the slices are easier to chew.
No, overlapping areas receive less air and cook unevenly.
Keep cooking