Lamb cooked in an Instant Pot will literally melt in your mouth. It's soft, succulent, juicy and incredibly delicious!
Lamb roast
Equipment
- Instant Pot
- Chef's Knife
- Cutting Board
Ingredients
- 4 lb Leg of Lamb Boneless
- 2 Large Carrots
- 1 Large Yellow Onion
- 4 Cloves Garlic Crushed and minced
- 2 tbsp Olive Oil
- 1 1/2 tsp Salt or to taste
- 1 tsp Fresh ground black pepper
- 1 tbsp Fresh Rosemary Chopped
- 1 tbsp Fresh Thyme Chopped
- 1 1/2 Cups Chicken Broth unsalted
For the sauce
- 3 tbsp Cornstarch
- 3 tbsp COLD water
Instructions
Instructions for Lamb
- Pat the lamb dry with paper towels. If the roast is not tied, tie it with kitchen twine in several places—about 1 1/2 to 2 inches between ties—so it is uniform in thickness.
- Peel the carrots and onion. Slice the carrot on the diagonal into 2-inch lengths. Cut the onion into 6 to 8 wedges.
- Combine the minced garlic with 1 tablespoon of the olive oil, the salt, pepper, and chopped herbs. Rub the mixture over the lamb. Cover thoroughly
- Add the remaining 1 tablespoon of olive oil to the Instant Pot and choose the sauté setting. When the oil is hot, add the lamb and cook for about 8 minutes, turning to brown all sides.
- Cancel the sauté. Add the sliced carrots and onion wedges to the pot along with the chicken stock.
- Lock the lid in place and turn the venting knob to the sealing position. Select the manual setting, high pressure, and set the time to 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully turn the knob to the venting position to release the remaining pressure. Remove the meat and vegetables to a platter and keep warm.
Instructions for Gravy
- Strain the liquids into a bowl or gravy separator. Skim and discard the fat. Return the liquids to the Instant Pot and select the sauté setting.
- Combine the 3 tablespoons of cornstarch with 3 tablespoons of cold water. Mix until smooth. Stir the cornstarch mixture into the simmering liquids and stir until thickened. Taste the sauce and adjust the seasonings, as needed.
Notes
Feel free to use 1 cup of chicken broth and 1/2 cup of white wine for added flavor.
PLATING
Serve 1-2 pieces of lamb on a plate. One piece slightly over lapping the other. Add vegetables to the side of the plate. Pour gravy gently over the lamb.
Drink Selection
Red or white wine works with lamb. If choosing red, I think a Merlot works well. For white try a Pinot Grigio.