Pat dry the chops. Use paper towels to remove surface moisture. Dry meat browns better and crisps in the air fryer.

Mix the marinade. In a bowl, combine 2 tablespoons olive oil, minced garlic, rosemary, thyme, lemon zest, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and smoked paprika if using.

Coat the lamb. Rub the mixture all over the chops, making sure to get the sides. Let them sit for at least 15 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.

Preheat the air fryer. Set to 400°F (200°C) for 3–5 minutes. A hot basket helps create a nice crust.

Arrange in a single layer. Place chops in the basket without crowding. Work in batches if needed. Lightly oil the basket if your fryer tends to stick.

Air fry and flip. Cook for 7–9 minutes total, flipping halfway. Aim for 130–135°F (54–57°C) for medium-rare, or 140°F (60°C) for medium. Thicker chops may need 1–2 extra minutes.

Rest the meat. Transfer to a plate and rest 5 minutes. This keeps the juices in the chops.

Finish and serve. Dot with a little butter while resting for extra richness, and sprinkle with chopped parsley. Serve with a squeeze of lemon if you like.