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Instant Pot Leg of Lamb with Garlic and Rosemary Recipe

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4.3 from 81 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes (plus overnight marinating)
  • Yield: 6 servings

Description

This Instant Pot Leg of Lamb recipe delivers a tender, flavorful roast in just over an hour using pressure cooking. The lamb is marinated overnight with garlic, rosemary, salt, and pepper, then seared before being pressure cooked with optional vegetables. The method ensures juicy, fall-apart meat perfect for any special occasion or family dinner.

Ingredients

Main Ingredients

  • 4 pounds boneless leg of lamb
  • 4 cloves garlic, slivered
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil, divided
  • 1 cup water (or broth/stock)

Optional Vegetables

  • Carrots (cut into large chunks)
  • Potatoes (cut into large chunks)
  • Onions (cut into large chunks)

Instructions

  1. Prepare the lamb: Slice the garlic cloves into slivers. Using a small knife, make little slits all over the leg of lamb and stuff the garlic slivers into these holes to infuse flavor.
  2. Marinate the lamb: In a small bowl, mix the rosemary, salt, and pepper together. Rub 1 tablespoon of olive oil all over the lamb, then apply the spice mixture evenly. Place the lamb in a large resealable bag and refrigerate overnight to let the flavors develop.
  3. Sear the lamb: Set the Instant Pot to sauté mode on high heat. Add 1 tablespoon of olive oil and, once hot, brown the lamb roast on each side for about 4-5 minutes until a nice crust forms. Cancel the sauté mode when done.
  4. Deglaze and add liquid: Remove the roast from the pot. Pour in 1 cup of water or broth and use a spoon to scrape up the browned bits on the bottom. Return the lamb to the pot.
  5. Pressure cook the lamb: Secure the Instant Pot lid and set the pressure valve to sealing. Manually pressure cook on high for 50 minutes.
  6. Add vegetables and continue cooking: After the initial cooking, perform a quick pressure release. Add the prepared vegetables to the pot, reseal the lid, and pressure cook for an additional 10 minutes. Allow the pressure to release naturally at the end.
  7. Rest the lamb: Remove the roast and let it rest for 10 minutes before slicing to allow juices to redistribute.
  8. Optional finishing: For a browner crust, place the rested roast under a broiler or in a preheated 450°F oven for 10 minutes. This step is optional and not necessary.
  9. Alternative vegetable cooking method: If you prefer to cook vegetables with the lamb from the start, add them in large chunks with the roast and pressure cook for 60 minutes, then allow natural pressure release. Let the roast rest 10 minutes before carving.

Notes

  • Marinating the lamb overnight enhances flavor and tenderness.
  • Use large chunks of vegetables to prevent them from becoming mushy during pressure cooking.
  • The cooking time can be adjusted depending on roast size; roughly 12 minutes per pound for medium rare.
  • Broiling or oven finishing is optional for an added crust but not required.
  • Use broth instead of water for added depth of flavor if desired.
  • Prep Time: 15 minutes (plus overnight marinating)
  • Cook Time: 1 hour (50 minutes initial pressure cook + 10 minutes with vegetables)
  • Category: Main Dish
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://saraflavors.com/instant-pot-leg-of-lamb-with-garlic-and-rosemary-recipe/