Instant Pot Boneless Leg Of Lamb Recipe

April 16, 2023 Post a Comment

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Description

This Instant Pot Boneless Leg of Lamb recipe is a delicious and easy way to make a flavorful and tender meal. This recipe is perfect for special occasions and holidays. The lamb is cooked in the Instant Pot with a combination of herbs and spices, and is served with a flavorful sauce. The result is a succulent and juicy dish that will have your guests raving. This recipe is sure to become a family favorite!

Prep Time

This recipe requires approximately 15 minutes of prep time. You will need to prepare the ingredients and seasonings before you begin cooking. This includes chopping onions and garlic, mincing herbs, and measuring out the spices. You will also need to soak the leg of lamb in a brine for 8 hours, so make sure to plan ahead for this step.

Cook Time

Once the leg of lamb has been prepped and brined, it will take approximately 45 minutes to cook in the Instant Pot. The Instant Pot cooks the lamb quickly, resulting in a juicy and tender cut of meat. You can adjust the cooking time depending on the size of the leg of lamb, but it should not take more than an hour.

Ingredients

For the leg of lamb:

3-4 lb. boneless leg of lamb
2 tbsp. olive oil
1 onion, chopped
4 cloves garlic, minced
2 tsp. dried oregano
2 tsp. dried thyme
1 tsp. dried rosemary
1 tsp. ground cumin
1/2 tsp. ground black pepper
1/4 cup red wine vinegar
1/4 cup chicken broth
2 bay leaves

For the sauce:

1/2 cup sour cream
1 tbsp. dijon mustard
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
2 tbsp. red wine vinegar
Salt and pepper, to taste

Instructions

1. Begin by soaking the leg of lamb in a brine for 8 hours. This will help to make the meat more tender.

2. After the lamb has finished brining, remove it from the liquid and pat it dry with a paper towel.

3. Heat the olive oil in the Instant Pot on the sauté setting. Once the oil is hot, add the onions and garlic and cook for 3-4 minutes.

4. Add the oregano, thyme, rosemary, cumin, and black pepper and cook for an additional minute.

5. Add the red wine vinegar and chicken broth and stir to combine.

6. Place the leg of lamb in the Instant Pot and add the bay leaves.

7. Secure the lid and make sure the valve is set to sealing. Cook on high pressure for 45 minutes.

8. Once the cooking time is complete, allow the pressure to naturally release for 10 minutes, then carefully open the valve to release any remaining pressure.

9. Remove the lid and carefully transfer the leg of lamb to a cutting board.

10. To make the sauce, combine the sour cream, dijon mustard, garlic, parsley, and red wine vinegar in a small bowl. Stir until well combined and season with salt and pepper to taste.

11. Slice the leg of lamb and serve with the sauce. Enjoy!

Equipment

This recipe requires an Instant Pot, a cutting board, and a chef’s knife.

Notes

It is important to brine the leg of lamb before cooking. This will help to ensure that the meat is tender and juicy. It is also important to make sure that the valve is set to sealing and not venting when cooking in the Instant Pot.

Nutrition: Per Serving

This recipe makes 8 servings. Each serving contains approximately 310 calories, 19 grams of fat, 10 grams of carbohydrates, and 28 grams of protein.

Recipe Tips

If you do not have an Instant Pot, you can also cook the leg of lamb in a slow cooker. Cook on high for 6-8 hours or on low for 8-10 hours. For the best results, cook the lamb on low and allow it to cook for the full 10 hours. This will ensure that the meat is tender and juicy.

This recipe can be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad. You can also serve the lamb with a variety of sauces and condiments. Try serving it with a garlic aioli or a horseradish cream sauce.