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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

  • 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

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.

NUTRITION INFORMATION

(per Serving)

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