Instant Pot Leg of Lamb
A tender Instant Pot lamb entrée creates a showstopping dish, perfect for family dinners or Easter celebrations.
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Instructions
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Bring the lamb to room temperature, pat it dry, and truss it evenly with kitchen twine.
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Peel and diagonally slice carrots into 2-inch lengths, then cut the onion into wedges.
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Combine garlic with 1 tablespoon olive oil, rosemary, thyme, salt, and pepper in a small bowl, then rub this mixture over the lamb.
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Add the remaining 1 tablespoon of olive oil to the Instant Pot and select the sauté setting; sear the lamb on all sides for about 7 minutes once hot.
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Cancel sauté, then add chicken stock, scraping up any browned bits. Add the prepared carrots and onion to the pot.
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Lock the Instant Pot lid, set the knob to seal, and cook on manual high pressure for 35 minutes.
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Allow natural pressure release for 15 minutes, then carefully vent any remaining pressure. Remove the lamb and vegetables to a platter and tent with foil.
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Strain the pot liquids, skim the fat, and return the liquid to the Instant Pot. Turn on the sauté setting.
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In a separate bowl, combine cornstarch with cold water until smooth. Stir this mixture into the simmering liquids and cook for 4 to 5 minutes until thickened.
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Taste and adjust seasonings for the gravy, then serve with the lamb and vegetables.