Instant Pot Leg of Lamb
Ingredients
The lamb and seasoning
-
4
lbs
Boneless Leg of Lamb
-
5
cloves
Garlic
-
3
teaspoons
Kosher Salt
-
1
teaspoon
Pepper
-
1
Tablespoon
Olive Oil
-
1
Onion
chopped
-
½
cup
Red Wine
-
3
sprigs
Fresh Thyme
-
2
sprigs
Fresh Rosemary
-
1
cup
Chicken Broth
-
2
teaspoons
Red Wine Vinegar
Optional thickening
-
1
Tablespoon
Corn Starch
-
2
Tablespoons
Cold Water
Instructions
- Slice 4 garlic cloves and insert into the lamb.
- Season the lamb with salt and pepper.
- Brown the lamb in olive oil using the sauté setting on the Instant Pot.
- Remove the lamb and sauté the chopped onion, scraping the bottom of the pot.
- Add red wine to deglaze the pot, then add herbs, remaining salt, minced garlic, chicken broth, and vinegar.
- Return the lamb to the pot and set to pressure cook for 70 minutes.
- Let the pot naturally release pressure for 20 minutes, then manually release any remaining pressure.
- Remove the lamb and skim fat from the liquid.
- Optionally thicken the sauce with a cornstarch slurry and serve over the sliced lamb.
Nutrition Facts (estimated)
Servings
6 - 8
Calories
622
Total fat
30g
Total carbohydrates
20g
Total protein
60g
Sodium
800mg
Cholesterol
120mg
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