This Instant Pot leg of lamb recipe is tender, delicious and a breeze to make! It’s perfect for holidays and Sunday dinners.
To make this Instant Pot leg of lamb recipe, start by rubbing the lamb with olive oil, garlic and seasoning. Then, sear the lamb on all sides until browned.
Seasoning
Lamb is a versatile meat that can be used in many different dishes. It makes a great main course and is also a popular option for Passover or Easter dinners. When you make this recipe in your Instant Pot, it’s a very easy and affordable way to prepare a delicious meal.
The key to making this recipe taste as good as possible is seasoning the lamb well. The combination of lemon juice, garlic, oregano and rosemary adds a lot of flavor to the dish.
You can season the leg of lamb a day in advance to help ensure the flavors are as robust as possible. However, you don’t want to season it too much or the flavors will be very mild and you won’t get the full flavor from this recipe.
Once you have seasoned your lamb, it’s time to sear the meat in the Instant Pot. Searing the meat will help give it a nice browning and add some more flavor to the dish.
A few minutes on each side will make sure that the lamb is browned evenly and that all of the spices are getting a chance to flavor the meat. It’s important to sear the meat before pressure cooking because this will allow the flavors to penetrate the meat more.
While the lamb is cooking, you can prep the rest of your meal. Simple side dishes like rice, quinoa or mashed potatoes are great options for serving with this recipe. You can also serve a green salad with fresh herbs and a herby dressing for a light meal.
When you remove your leg of lamb from the Instant Pot, it’s a good idea to let it sit for about 20 minutes to redistribute the juices and allow them to cook down. This will prevent your lamb from drying out and will help the meat to be more tender when it’s finished cooking in the Instant Pot.
This is a good time to add your vegetables to the Instant Pot. If you’re using carrots or other vegetables, be sure to cut them into large pieces because they will be very soft after the cooking time in the Instant Pot.
Searing
When using a pressure cooker, searing the lamb before cooking it will lock in the juices and help achieve those delicious crispy bits at the end of the cooking process. It is also an important step to take if you want to ensure your meat cooks evenly and reaches the desired level of doneness.
To start, season the leg of lamb with salt, pepper, coriander, cumin and garlic powder. Rub the seasonings all over the meat, coating it well. Place the seasoned lamb into the pot and sear on all sides until golden brown. This will add flavour to the meat as well as making it look better when cooked.
Once browned, remove the roast from the pot and set it aside. You can then use the drippings to make a gravy or simply pour the drippings on top of the lamb for serving.
You can also serve the lamb on a bed of mashed potatoes or roasted vegetables, depending on your dietary needs. If you have leftovers, they can be stored in an airtight container in the refrigerator for up to one week or in a freezer-safe container for up to 6 months.
If you’re looking for a quick and easy recipe, this Instant Pot leg of lamb is perfect! It is incredibly tender, bursting with flavour and ready in less than half the time as normal.
The lamb is stuffed with fresh slivers of garlic and herbs, making it a great option for dinner parties or special occasions. You can easily make this recipe ahead of time and freeze it if you’re planning on having leftovers.
When preparing a recipe that uses a large cut of meat like this, it is incredibly important to follow the recommended cooking times and temperature in order to ensure that you get the best possible results. If you don’t, your meat will likely be too overcooked or undercooked resulting in tough and chewy pieces that aren’t palatable to most people.
It is also important to avoid marinating your lamb, as this can cause it to lose its tenderness and become mealy. It is best to opt for a flavourful, aromatic combination of garlic and herbs, with no added acid or salt.
Pressure Cooking
A delicious and tender leg of lamb that is easy to make in your Instant Pot. It’s the perfect holiday-worthy meal and a great choice for a weeknight dinner.
This easy and fast recipe makes a delicious, juicy and flavorful main dish that’s ready in just 65 minutes! It’s an excellent meal to serve at your next gathering, or as part of a Easter feast.
The key to making this Instant Pot lamb shawarma is using the pressure cooking function, which produces tender, fall-apart meat. It’s also quick and simple to prepare, which makes it a great recipe for busy families.
Start by seasoning your 5-pound leg of lamb with salt and pepper. Then, turn on the Saute function and sear the seasoned meat for 4 minutes on each side. Remove the lamb from the Instant Pot and let it rest for 10 minutes before slicing.
To make this dish even more flavorful, add some sliced onions and garlic to the pot when you add the lamb. These ingredients will help to infuse the meat with a smoky, garlicky, sweet flavor.
Once you’ve added the meat, add some wine to deglaze the pot, and then pour in some beef broth. Then, stir in some spices and a few bay leaves to create a flavorful gravy.
I tossed in carrots, potatoes and onions for this instant pot lamb stew, but you could use your favorite vegetables. Just be aware that the long pressure cook time will result in very soft veggies.
If you’d prefer crispy veggies, then wait to add them at the end of the cook time.
When the Instant Pot has finished cooking, then you can finish the leg of lamb by placing it in the oven to brown it a little. This is an optional step but it will add a nice, golden layer of crust to the outside of the meat and will help to make the Instant Pot lamb gravy even more creamy.
When you’re ready to serve this recipe, you can add your favorite side dishes like roasted vegetables, rice, quinoa or cauliflower rice for a low-carb option. A green salad topped with fresh herbs and a dressing will round out the flavors of this hearty Instant Pot meal.
Finishing
Cooking a leg of lamb is an easy and flavorful way to prepare a meal. It can also be a great centerpiece for special occasions, like Passover and Easter dinners.
However, the dish does have its share of challenges, so it’s important to do some prep work and follow a few guidelines. The key is to make sure your meat is cooked thoroughly and evenly.
First, be sure your lamb is at room temperature before you put it in the oven. This is an important step because it cuts down on cooking time and ensures that your lamb is evenly cooked throughout the entire piece.
Second, if your lamb is bone-in, be sure to remove the bones before you cook it. This will ensure that it’s more tender when you remove it from the oven.
Third, be sure to use a probe thermometer to check the meat’s internal temperature. A meat thermometer is the easiest and safest way to measure whether your lamb is done, as it’s more precise than a browned crust.
Fourth, be sure to allow your roast to rest for 15 minutes after it’s removed from the oven. This will give the juices a chance to redistribute throughout the meat, so you won’t get dry slices of meat.
Finally, be sure to slicing your lamb properly. If you cut into it too soon after it’s removed from the oven, the meat will end up being dry and mushy. Instead, let your lamb rest for at least 15 minutes before slicing it into pieces.
Then, arrange your roasted leg of lamb on a platter and top with simple side dishes like white or brown rice, quinoa, mashed potatoes, or cauliflower rice for a low-carb approach. Or serve with a fresh green salad, and you’ll have a hearty and delicious meal for your next family gathering or holiday feast.