Kleftiko is Greek lamb slow-cooked in a sealed parcel until it falls apart, perfumed with lemon, garlic and oregano. The air fryer braises a parcel beautifully — low and slow in foil. Here's how.
Key takeaways
Q: How do you make lamb kleftiko in an air fryer?
A: Seal seasoned lamb in a foil parcel and braise at 160°C (320°F) for about 75–90 minutes, until fall-apart tender.
Q: Why cook it in a parcel?
A: The sealed parcel traps steam and the lemony juices, so the lamb braises meltingly tender.
Wrapped and slow
Use diced lamb shoulder or leg. Toss with lemon, garlic, oregano and a little oil, then seal tightly in a foil parcel with a splash of stock. Braise low until the lamb pulls apart, then open the parcel and crisp briefly if you like. Add potatoes to the parcel to soak up the juices.
The recipe
Air Fryer Lamb Kleftiko
Ingredients
- 600g diced lamb shoulder
- Juice of 1 lemon, 3 garlic cloves
- 1 tbsp oregano, 100ml stock
- Potatoes (optional)
Method
- Toss the lamb with lemon, garlic and oregano.
- Seal tightly in a foil parcel with stock.
- Braise at 160°C for 75–90 minutes.
- Open and crisp briefly if you like.
Tips
- Seal the parcel tightly to trap the steam.
- Cook to tender — it's ready when it pulls apart.
- Add potatoes to soak up the lemony juices.
Frequently asked questions
How do you make lamb kleftiko in an air fryer?
Seal seasoned diced lamb in a foil parcel with lemon, garlic, oregano and a splash of stock, and braise at 160°C for about 75–90 minutes until fall-apart tender.
Why is kleftiko cooked in a parcel?
The sealed parcel traps steam and the lemony juices, so the lamb braises slowly in its own moisture and turns meltingly tender.
What cut of lamb is best for kleftiko?
Diced lamb shoulder or leg — cuts with enough connective tissue to turn tender over the long, slow cook.