You’ll Need
For the Lamb
600g lamb leg steaks, cut into 2cm pieces
1 tbsp olive oil
1 tsp dried oregano
2 garlic cloves, finely grated
½ tsp sea salt
½ tsp black pepper
For the Pots
300g cooked long-grain rice
350g full-fat Greek yoghurt
3 eggs
1 tbsp plain flour
50ml lamb or chicken stock
Finely grated zest of 1 lemon
20g butter, melted
Optional but Dangerous
Warm flatbread
Chilli flakes
A glass of Albanian red wine
Method
Preheat your air fryer to 200°C.
Toss the lamb with the oil, oregano, garlic, salt and black pepper.
Air fry for 8-10 minutes, shaking halfway, until browned but not fully cooked.
Divide the cooked rice between four buttered heatproof pots.
Spoon the lamb and any resting juices over the rice.
Whisk the yoghurt, eggs, flour, stock, lemon zest and melted butter until smooth.
Pour the yoghurt mixture over the lamb without filling the pots to the rim.
Air fry at 170°C for 14-17 minutes until the topping is just set and golden at the edges.
Check the lamb has reached at least 70°C and the custard no longer wobbles loosely.
Rest for 5 minutes before serving.