Lamb chops

Preheat the air fryer to 200°C. Cook chops in a single layer for about 10–12 minutes, turning halfway, then rest for 3–5 minutes; thicker chops may need longer.

For chops about 2 cm thick, roast at 200°C (180°C fan) for around 12–15 minutes, turning once. Rest them for 3–5 minutes before serving; use a food thermometer if you need to check they are cooked through.

Yes, an intact whole chop can be served pink if its outside has been thoroughly seared all over. For a fully cooked chop, the Food Standards Agency’s general advice is to reach 70°C for 2 minutes.

Mix olive oil with crushed garlic, chopped rosemary, black pepper and a little lemon juice. Coat the chops and leave them in the fridge for 30 minutes to a few hours, then pat them dry before cooking so they brown well.

Try them with roast or new potatoes, peas and mint sauce for a classic British-style meal. Couscous with roasted peppers and courgette is a good alternative when you want something lighter.

Keep them covered on the bottom shelf of the fridge so they cannot drip onto other food, and use them by the use-by date. If you will not cook them in time, freeze them before that date.

Yes. Lamb is meat from a young sheep; a chop is a portion cut across the rib, loin or shoulder, and the bone is usually left in.

Yes. Lamb chops provide 19 g of protein per 100 g.