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
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.
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!