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
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.
NUTRITION INFORMATION
(per Serving)