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Instant Pot Leg of Lamb

Welcome back! 
Today, we have another lamb recipe, this time for a different cut. It has the similar lamb flavor and also features the key ingredient of rosemary, but this recipe works nicely as a stew, so it's rather different from the other two. Fun fact, Greece is the top consumer of sheep meet per capita in the world, which makes sense as lamb is a common Mediterranean meat. Rosemary also originates from the Mediterranean, so it's a perfect combination! 

Instant Pot Leg of Lamb



Makes 4 servings

Ingredients:

  • 4-5 pounds lamb leg (boneless)
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 tablespoons olive oil
  • 3 sprigs of rosemary and thyme, chopped
  • Salt and pepper to taste
  • 1 1/2 cup total of chicken stock and/or water (we used 1 cup chicken stock and 1/2 cup dry white wine)
  • Other vegetables: potatoes, carrots, zucchini
  • 2 tablespoons cornstarch
  • A little water

Directions:

  1. Dry the lamb with a paper towel. Then, tie it with some twine to keep everything together
  2. Season the lamb by rubbing it with 1 tablespoon oil, thyme, rosemary, salt, and pepper.

  3. Sear (using the saute setting) all the sides of the lamb, just a few minutes on each side.
  4. Take that out and saute the onion and garlic.
  5. Add the liquids (chicken stock/water/wine).
  6. Put the lamb in that mixture and cook for high pressure for 60 minutes. If you want it medium rare, 30 minutes should do. If you have bone-in lamb legs, you may need to cook about 80-90 minutes for a well done leg.

  7. Now, you can add the potatoes and carrots in. Cook these on high pressure for 10 minutes
  8. Release the pressure, add the zucchini. Mix the cornstarch with some water and add that in to thicken the liquid in the pot. Cook these for just a minute or two so the zucchini doesn't get too mushy.
With all the vegetables that we had, this was a good full meal. You could eat it just like this or serve it with rice or noodles, which we usually do, but not this time! The Instant Pot also cooks it so that the meat is really soft, so it's really easy to eat. It's still got the more game-y taste of lamb, but since that comes mostly from the fat, if you get rid of most of it, it shouldn't be too bad if that's something you're not used to.

-Chefpo
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