Imagine serving a restaurant-quality leg of lamb that's incredibly tender, bursting with aromatic herbs, and ready in just over an hour - without hours of traditional roasting! This Instant Pot leg of lamb recipe is about to revolutionize your dinner game, transforming a potentially intimidating cut of meat into a succulent masterpiece that will have your guests wondering if you've secretly trained as a professional chef. Whether you're hosting a special occasion or craving a luxurious weeknight meal, this foolproof method guarantees a show-stopping dish that's both impressive and remarkably easy to prepare.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: Mediterranean
Serves: 6 servings
Ingredients
- 4 lbs leg of lamb
- 4 cloves garlic, minced
- 2 tablespoons rosemary, chopped
- 1 cup beef broth
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- Remove the leg of lamb from refrigerator 30 minutes before cooking to bring it to room temperature, ensuring even cooking.
- Pat the lamb dry with paper towels to remove excess moisture, which helps achieve better browning.
- Season the lamb generously with salt and pepper on all sides, ensuring even coverage.
- Mix minced garlic and chopped rosemary together to create an aromatic herb rub.
- Rub the lamb thoroughly with olive oil, then press the garlic and rosemary mixture into the meat's surface.
- Set Instant Pot to "Sauté" mode and heat olive oil until shimmering.
- Carefully brown the lamb on all sides, approximately 3-4 minutes per side, creating a rich golden crust.
- Pour beef broth into the Instant Pot around the lamb, not directly on top to preserve the seasoning.
- Close the Instant Pot lid, set valve to sealing position, and select "Pressure Cook" on high for 45-50 minutes.
- Once cooking completes, allow natural pressure release for 15 minutes.
- Carefully remove lamb and let rest for 10-15 minutes before slicing against the grain.
- Optional: Reduce remaining liquid in Instant Pot to create a quick pan sauce if desired.
Tips
- Temperature Matters: Always let your lamb come to room temperature before cooking to ensure even heat distribution and optimal tenderness.
- Pat Dry for Perfect Browning: Use paper towels to remove excess moisture from the lamb's surface, which helps achieve that beautiful golden-brown crust.
- Don't Skip the Searing: Browning the meat before pressure cooking develops deep, rich flavors that elevate the entire dish.
- Natural Pressure Release is Key: Allowing the Instant Pot to naturally release pressure helps keep the meat incredibly juicy and prevents it from becoming tough.
- Slice Against the Grain: When cutting your lamb, always slice against the grain to ensure the most tender, melt-in-your-mouth texture.
- Customize Your Herbs: While rosemary is classic, feel free to experiment with other herbs like thyme or oregano to suit your taste preferences.
- Sauce Bonus: Don't discard the cooking liquid - reduce it quickly in the Instant Pot for an amazing pan sauce that adds extra flavor to your lamb.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 135mg
