Greek · 380°F · 22 min
Air Fryer Greek Lemon Oregano Chicken
Bone-in thighs, lemon, garlic and dried oregano. Weeknight chicken with a taverna finish and pan juices for the potatoes.
Air Fryer Greek Lamb Cutlets
Eight lamb cutlets fit most air fryer baskets and feed four people with salad or flatbread on the side. Rub them with olive oil, dried mint, oregano and salt, marinate for half an hour, then cook at 350°F with one flip. Finish with lemon, crumbled feta and parsley. Add pepper at the table, not before cooking, or it can burn.
Salt before, pepper after
Season generously with salt in the marinade. Black pepper goes on at serving so it does not scorch in the hot basket.
Thirty-minute marinade
Mint and oregano need a short rest on the meat. Longer in the fridge is fine if you are planning ahead.
Flip once
Eight minutes total with a turn at the halfway mark browns both sides without overcooking small cutlets.
Air Fryer Greek Lamb Cutlets
Prep 10 min · Cook 8 min · Total 18 min · 4 servings
Crowding. Eight small cutlets fit most 6 qt baskets in one layer.
Basket liner (optional). A paper liner under the basket catches lamb fat and makes cleanup easier.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Marinate
Mix olive oil, mint, oregano and salt. Rub all over the lamb cutlets. Marinate 30 minutes at room temperature or up to overnight in the fridge.
Lamb cutlets coated in Greek herb oil
Cook
Preheat the air fryer to 350°F (180°C). Line under the basket if you like, to catch drips. Arrange all eight cutlets in a single layer.
Air fry 4 minutes, flip, then cook 4 minutes more until browned and cooked to your liking.
Golden lamb cutlets cooking in the air fryer basket Rest 3 minutes. Top with crumbled feta and parsley. Serve with lemon wedges and black pepper at the table.
