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
48 min


  • 1 tablespoon (15 mililiters) Garlic Powder
  • 1 tablespoon (15 mililiters) Rosemary Leaves , crushed
  • 2 teaspoons (10 mililiters) sea salt from Sea Salt Grinder
  • 1 teaspoon (5 mililiters) Thyme Leaves
  • 1/2 teaspoon (2 mililiters) Pepper Black Ground
  • 2 tablespoons (30 mililiters) 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 mililiters) Chicken Stock
  • 1/2 cup (125 mililiters) dry white wine
  • 1/4 cup (60 mililiters) water
  • 2 tablespoons (30 mililiters) corn starch


  • 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.


(per Serving)

Nutrition information coming soon.