entrees

Instant Pot® Herbed Lamb

Fast. Easy. Holiday feast. Prepare a savoury leg of lamb for your family in a hurry. Season this one pot dish with an herby, aromatic mix of Club House spices for great flavour. Stock simmered with fresh veggies makes a delicious gravy for a tender roast that’s on the table in less than an hour.

10 min

PREP TIME

48 min

COOK TIME

341

CALORIES

13

INGREDIENTS

12

Servings

Ingredients
Preparation
Related Recipes
Reviews

INGREDIENTS

1 tbsp (15 ml) Garlic Powder
1 tbsp (15 ml) Rosemary Leaves crushed
2 tsps (10 ml) sea salt from Sea Salt Grinder
1 tsp (5 ml) Thyme Leaves
1/2 tsp (2 ml) Pepper Black Ground
2 tbsps (30 ml) vegetable oil
1 semi-boneless leg of lamb (about 2kg)
2 medium carrots peeled and cut into 2-inch (5-cm) chunks
1 medium yellow onion cut into wedges
1 cup (250 ml) Chicken Stock
1/2 cup (125 ml) dry white wine
1/4 cup (60 ml) water
2 tbsps (30 ml) corn starch

What you'll need

Preparation

1 Mix spices and salt in small bowl. Set aside.
2 Heat oil on SAUTÉ setting of electric pressure cooker or Instant Pot® until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.
3 Set to cook for 25 minutes on HIGH PRESSURE. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid once pressure has been released from pot. (Check manufacturer’s manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.
4 Set electric pressure cooker to SAUTÉ. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.