|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 55g||70%|
|Saturated Fat 22g||108%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 1g||4%|
|Total Sugars 2g|
|Vitamin C 3mg||16%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A festive leg of lamb is a wonderful centerpiece for special celebrations. Traditional methods might take up to 8 hours of slow cooking in the oven, and many arduous preparation steps, but our easy Instant Pot recipe will put dinner on the table in less than 1 hour. Although cooking lamb shoulder seems to be the go-to recipe when using this protein, don't let the size of a leg of lamb be discouraging, as our recipe is easy, delicious, and time-saving.
Seasoned with garlic and fresh herbs, this leg of lamb is cooked to medium-rare juicy perfection. Simple side dishes like white or brown rice, quinoa, mashed potatoes, or cauliflower rice for a low-carb approach, are excellent choices. A green salad with a fresh herby dressing will pair perfectly with the robust flavor of this leg of lamb.
For the Lamb:
4-pound leg of lamb (boneless)
2 large carrots (or 3 medium)
1 large onion
2 tablespoons olive oil (divided)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 tablespoon fresh rosemary (chopped)
1 tablespoon thyme (chopped)
1 1/2 cups chicken stock (unsalted)
For the Sauce:
3 tablespoons cornstarch
3 tablespoons cold water
Gather the ingredients.
Pat the lamb dry with paper towels. If the roast is not tied, tie it with kitchen twine in several places—about 1 1/2 to 2 inches between ties—so it is uniform in thickness.
Peel the carrots and onion. Slice the carrots on the diagonal into 2-inch lengths. Cut the onion into 6 to 8 wedges.
In a small bowl, combine the minced garlic with 1 tablespoon of the olive oil, the salt, pepper, and chopped herbs. Rub the mixture all over the lamb.
Add the remaining tablespoon of olive oil to the Instant Pot and choose the sauté setting. When the oil is hot, add the lamb and cook for about 8 minutes, turning the leg to brown on all sides.
Cancel the sauté setting. Add the sliced carrots and onion wedges to the pot, and pour the chicken stock over the leg and vegetables.
Lock the lid in place and turn the venting knob to the sealing position. Select the manual setting, high pressure, and set the time to 25 minutes. When the time is up, let the pressure release naturally for 15 minutes. Carefully turn the knob to the venting position to release the remaining pressure. Remove the meat and vegetables to a platter and keep warm with a tin foil tent.
Strain the liquids into a bowl or gravy separator, skim and discard the fat, and return the liquids to the Instant Pot. Select the sauté setting.
In a separate bowl, combine the cornstarch with the cold water, and mix until smooth.
Stir the cornstarch mixture into the simmering liquids and stir until thickened, about 8 minutes. Taste the sauce and adjust the seasonings as needed.
Place the thickened sauce in a saucer and serve with the leg of lamb and vegetables.
For Perfect Browning
If the leg of lamb isn't as brown as you'd like, transfer the roast to a baking pan and place it under a preheated broiler for about 5 minutes. Turn the pan a few times so the lamb will brown evenly.
Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.
Additional Ingredients and Substitutions
Try cooking these potatoes using the Instant Pot and serve a complete meal:
- When the roast is done, transfer it to a platter along with the vegetables. Cover and keep warm in a 170 F to 200 F oven. Place 1 1/2 pounds of baby potatoes in a steaming basket inside the Instant Pot with the lamb liquids. Select the manual setting, high pressure, for 8 minutes. Do a quick release and remove the potatoes to the platter with the lamb. Make the sauce as directed.
For more complex and deep flavors:
- Replace about 1/2 cup of the chicken stock with dry white or red wine, or if you want to skip the wine, add 1 tablespoon of red wine vinegar to the pot alongside the stock to add some acidity into the cooking juices.
- Use additional spices of your liking, such as turmeric, red chile flakes, dried sage, dried marjoram, ground cumin, or a pinch of nutmeg to enhance the leg of lamb's flavor.
How to Store a Cooked Leg of Lamb
- Store the cooked leftovers in an airtight container, separating the vegetables from the meat.
- If you have plenty of leftovers and you'd like to freeze them, portion and place in zip-top bags. Freeze for up to 3 months. Thaw overnight before reheating.