Pressure Cooker Leg of Lamb
Pressure cooker leg of lamb makes a delicious and tender holiday roast that takes a fraction of the time that it does on the stove or in the oven. It's fall apart tender, juicy, and full of warm flavor.
- 5 lb boneless leg of lamb
- 2 tablespoon olive oil
- 12 garlic cloves
- 4 tablespoon fresh rosemary
- 2 tablespoon fresh thyme
- ½ teaspoon allspice
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 cups beef broth
- 2 sprigs rosemary
- 2 sprigs thyme
- 2 lbs carrots optional
Roughly chop the fresh rosemary and thyme. In a small bowl, combine with the salt, pepper, and allspice. Mix to combine.
Slice the garlic cloves in half. Insert half of the pieces into the pockets or folds in the lamb. Rub the lamb on both sides with the herb mix.
Add the olive oil to the inner pot and set to the sauté setting for 8 minutes. Sear the lamb on each side for 4 minutes. Remove the lamb when done and add the beef broth to the inner pot. Deglaze until there are no pieces of food stuck to the bottom. Cancel the sautè setting.
Place a trivet or silicone sling in the inner pot and place the seared lamb on top. Add the remaining garlic cloves, carrots (if using), rosemary sprigs and thyme sprigs. Close and seal the lid. Set to pressure cook on high for 45 minutes (or 55 minutes for a medium done roast). *See notes on cooking times for preferred doneness.
Allow pressure to naturally release for 20 minutes, then quickly release remaining pressure. Open the lid and remove the sling or trivet to a cutting board. Transfer the carrots to a serving dish.
Optional: Give the cooked lamb a sear on all sides using a stovetop frying pan or griddle, until the outer crust is darkened and crispy.
Let rest for 10 minutes, then slice and transfer to a serving dish. Pour one third of the broth over the roast and carrots. Reserve the rest for another use or serve on the side.
Cook Time: 11 minutes per pound is good for a medium done boneless lamb roast. For medium-rare cook for 9 minutes per pound. For well done, cook for 13 minutes per pound.
If using bone-in leg of lamb, cook for 13 minutes per pound for medium, 10 minutes per pound for medium-rare, and 15 minutes per pound for well done.
Serving: 8oz | Calories: 198kcal | Carbohydrates: 2g | Protein: 31g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 91mg | Sodium: 679mg | Potassium: 497mg | Fiber: 1g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 3mg