Instant Pot Leg of Lamb!

Instant Pot Leg of Lamb


Once we have discovered this  Australian Lamb Leg Roast while shopping at Costco it’s been a game changer for my family! Costco’s price on Lamb is hard to beat. 

I knew I should have no problem fixing it since cooking lamb is easy! In a bit more than an hour, we had this INCREDIBLY DELICIOUS meat! I would of added mushrooms and onions, but my son would complain. I did add on the side along with Instant Pot buckwheat that goes so well with lamb! Try it!


Instant Pot Leg of Lamb   

Actually the Lamb gets more tender and flavorful the next few days. I keep sliced lamb in the leftover gravy and it absorbs all the moisture and seasoning. So Good! 

If you plan to make it for the holidays, you can make it a day or two in advance and have it ready. Just make few sides and you are done! Easy!

Select “Meat/Stew” for 1 hour, again depends on the size. This one was a big boy, almost 6 pounds as you can see. You can do 45 minutes for a smaller size lamb. 

Instant Pot Leg of Lamb

These are the ingredients that I use for an incredible flavor! Sometimes I use Paprika and McCormick’s Grill Mates Mesquite seasoning (adds a bit of smoked flavor)


Instant Pot Leg of Lamb

Pat dry lamb, rub with Olive oil, season and add chopped Garlic in open cavities.

Get Instant Pot ready.

Select “Sauté” mode, when Hot , brown lamb on all sides

Select “Cancel”

Add 2 Cups Low Sodium Chicken Broth and bay leafs (about 2)

Then select “Meat/Stew” for 1 hour, again depends on the size. This one was a big boy, 5+ pounds. You can do 45 minutes for a smaller size lamb. 

Let the pressure come down with a natural pressure release.

Serve!


 

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Instant Pot Leg of Lamb
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Ingredients
  • Leg of Lamb roast 5+ pounds
  • McCormick Montreal Steak seasoning
  • McCormick’s Grill Mates Mesquite
  • Onion powder
  • Paprika
  • Bay leaves
  • Garlic
  • Olive oil
  • 2 Cups Chicken Broth
Instructions
  1. Pat dry lamb, rub with Olive oil, season and add chopped Garlic in open cavities.
  2. Get Instant Pot ready.
  3. Select “Sauté” mode, when Hot, brown lamb on all sides
  4. Select “Cancel”
  5. Add 2 Cups Chicken Broth and 2 Bay leaves
  6. Lock the lid and put the float valve in the “sealing” position.
  7. Select “Meat/Stew” for 1 hour, again depends on the size.
  8. Let the pressure come down with a natural pressure release.
  9. Carefully lift the lamb roast out of the cooker and transfer to a platter.
  10. Carve the meat into servings and serve along side the sauce or gravy.

 

 

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