Once we discovered Lamb Leg Roast while shopping at Costco, it’s been a game-changer for my family! Costco’s prices on Lamb are hard to beat. You will want to make this recipe again and again.
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 have 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!
How to cook Lamb Leg Roast in Instant Pot Video below.
I usually cook the whole roast, in that case, you don’t need to remove the netting and can safely saute and roast with the netting and remove it before slicing and serving.
Last time I’ve decided to make two separate meals out of my 6-pound Lamb Roast: Lamb Steaks and Instant Pot Lamb Roast.
You can marinate the roast and make it the next day.
MARINATE THE ROAST
- Olive Oil
- McCormick Montreal Steak seasoning
- Garlic Cloves
- Lemon juice
- Oregano
If you decide to pressure cook the whole roast it will take a bit longer – 30 to 60 minutes depending on the size, but the same instructions.
As you can see Costco has the best price per pound on Premium Australian 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).
How to cook 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 Chicken Broth (or any broth you have on hand) and bay leaves (about 2).
- Select “Meat/Stew” and enter 60 minutes, again depending on the size of your lamb. This one was a big boy, 5+ pounds. You can pressure cook 40 minutes for a smaller size lamb.
- Let the Instant Pot come down with a natural pressure release.
Should I remove the netting?
Make sure to remove the outer plastic wrapping paper of the lamb.
Be careful not to cut the netting that holds the de-boned leg of lamb together.
You can safely saute and roast with the netting and remove it before slicing and serving.
Important Tip
Actually, the Lamb gets more even tender and flavorful in the next few days. I keep sliced lamb in the leftover sauce/gravy from the roast and it absorbs all the moisture and seasoning.
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 a few sides and you are done! Easy!
I have served it for my in-laws’ 56th Wedding Anniversary dinner! SO GOOD!
Instant Pot Leg of Lamb
Instant Pot Leg of Lamb! The pressure cooker is the easiest way to cook a leg of lamb resulting in juicy and moist leg meat.
Ingredients
- Leg of Lamb roast 5+ pounds
- 2 - 3 tbsp. McCormick Montreal Steak seasoning
- 2 tsp. McCormick’s Grill Mates Mesquite
- 1 tsp. Onion powder
- 1 tsp. Paprika
- 3 Bay leaves
- 4 Garlic cloves, chopped
- 2 tsbp. Olive oil
- 2 Cups Chicken Broth
Instructions
- 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 Chicken Broth and 3 Bay leaves.
- Lock the lid and put the float valve in the “sealing” position.
- Select “Meat/Stew” for 60 minutes, again depends on the size.
- Let the Instant Pot come down with a natural pressure release.
- Carefully lift the lamb roast out of the pressure cooker and transfer it to a platter.
- Carve the meat into servings and serve with the sauce straight out of the pot or thicken the sauce with a bit of flour or cornstarch.
- Keep sliced lamb in the leftover gravy, it will continue to absorb all the moisture and seasoning.
- Store in the refrigerator for 3 to 4 days.
- Enjoy!
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Comment *Can I use a crock pot instead I don’t have a pressure cooker.
This recipe is specifically for the pressure cooker, I haven’t tried it in the crock pot.
This looks fantastic. In your YouTube video you talk of marinating but the instructions were weak. Was that olive oil you used initially or something else? Than you.
Thank you so much, Lacey! I just added the instruction for marinating the roast.
MARINATE THE ROAST:
Olive Oil
McCormick Montreal Steak seasoning
Garlic Cloves
Lemon juice
Oregano
How do you reheat it?
May, I keep sliced lamb in the leftover sauce/gravy from the roast and it absorbs all the moisture and seasoning. Just reheat it in the microwave or oven as you normally reheat cold food.
How did you make the potatoes?
Rhonda, you probably mean the roasted potatoes I have served with, in one of the pictures. Just slice young potatoes, season with salt, pepper, paprika, and Parmesan cheese. Roast at 400F for about 25 -35 minutes, depending on the slices and oven.
Where do I find the 4 tine forks you are using?
Hi Brian, I bought “Norpro Turkey and Poultry Lifters” on Amazon. Not sure if you can click on this link: https://amzn.to/32obZ0z If not, I have added a link to this product below the recipe, Recommended Products section.
What if I by accident removed the netting off the lamb
Don’t worry, Maria, it will still be delicious, just will fall apart when you pull it out. Not a big deal. Result is the same.
What a lot for a 2.5 lb lamb leg? Just cut everything in half (ingredients, cook time, etc)? Thanks!
Hi Jessa, you will probably need 1 cup of broth and cook for 30 minutes instead of 60. Enjoy!
I have a 9 lb leg of lamb! How long do I cook it?
Renee, I have never seen such a huge Leg of lamb. It might be difficult to fit and rotate such a large piece of meat in the pressure cooker. I would estimate 90 minutes then the natural release should work well.