Whoa! Cooking a whole leg of lamb in your instant pot is not only quick and easy but it’s also insanely delicious. This low carb keto meal comes together in under an hour! In partnership with The American Lamb Board.
This past Thanksgiving, I came to the inevitable conclusion that I am just not that much of a turkey person. I am ducking as I say this, because I am sure some die-hard turkey lovers have just picked up the nearest object and thrown it at my head. But I think this has been coming slowly over time.
I do like the taste of turkey, but I don’t enjoy the work required for making a whole bird. Or the carcass that sits in my fridge, taking up room until I can find the energy to get all the leftover meat off. And then the pressure to use up all those leftovers in creative and different ways, after we’ve all become sick of it.
I’d much, much rather do something like lamb. I know turkey is tradition and that the pilgrims didn’t have sheep anywhere nearby when they first came to the Americas. I get that and I will probably keep doing turkey year in and year out because it’s virtually required. But just understand that I will be dreaming of recipes like this Instant Pot Leg of Lamb instead. Because it would be so much easier, so much faster, and I would be happy to have all those lamb leftovers in my fridge.
I never ever get sick of lamb and I am very glad that with Thanksgiving out of the way and Christmas approaching, I have an excuse to make big lamb roasts. And this winter, I foresee many a comfort meal, like lamb stew or lamb curry. Discovering that I could do it all, even the roasts, in my Instant Pot was quite a revelation. When the American Lamb board challenged me to an Instant Pot recipe, my first inclination was a stew. But with the holidays coming, I wanted a nice, juicy lamb leg roast. So I set about to see if it can be made in a pressure cooker.
Turns out that it can and that’s it’s so delicious and easy, you’ll wonder why you’ve never done it before. Like many pressure cooker meals, it doesn’t brown up as much as it would in the oven so I popped mine under the broiler for a few minutes after it was finished. But you can skip that step if you prefer. Regardless you will have perfectly cooked leg of lamb that is meltingly tender. Sorry folks, but turkey just can’t compete with this!
Want more great lamb recipes? Check out this healthy Lamb Kofta!
Win an Instant Pot!
Don’t have an Instant Pot? Well The American Lamb Board just so happens to be giving one away. All you have to do is follow them on Instagram and tag a friend in the comments on THIS PHOTO. And for more great lamb recipes and tips on how to cook lamb, check out The American Lamb Board.
Pressure Cooker Leg of Lamb
- 1 3 to 4 lb boneless leg of lamb
- Salt and pepper
- 2 tablespoon avocado oil divided
- 2 cups water
- 4 cloves garlic crushed
- 2 tablespoon chopped fresh rosemary
- Pat the lamb dry with paper towels and season with salt and pepper.
- Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb all over. Remove the lamb and spread the top and sides with the garlic and rosemary.
- Insert the rack into the bottom of the Instant Pot. Pour in the water into the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 30 to 35 minutes, depending on how rare you want it (30 minutes is good for medium rare on a 4lb leg of lamb). Let the pressure release naturally before removing the lid.
- Preheat the broiler. Set the lamb on a broiling pan and broil 6 inches from the heat for about 2 minutes, to brown the top. Remove and let rest 10 minutes before slicing.
Many thanks to the American Lamb Board for partnering with me to bring you this post.
It was yummy my family loved it, I cooked my lamb on New Years 2022!
I have a 5.5 lb lamb leg. Couldn’t find anything smaller. How much time should I cook it for?
I honestly cannot tell you, since that’s not how I tested the recipe. Maybe you can google it?
I cooked my 3# leg for 25 minutes and natural release, hoping to get it medium rare. While it was tasty and tender it was closer to medium/medium well. Next time, should I cook it for a shorter period of time or should I do the quick release? Or both?
I’d try 5 min less and then still natural release. Hard to say!
I’ve got two 1.3 lb semi boneless roasts. I’m thinking to cook for 20 mins to get medium rare. Anyone have suggestions?
Cindy Smith says
This is an awesomely easy and yummy recipe. I made a little change and it’s worth it. Instead of water, I used low sodium beef stock and made a delicious gravy with it after the lamb was cooked. My gravy is simply 3-T melted ghee, salt and pepper, 3-T flour (not enough to screw up your diet considering how much gravy you’ll have) – cooked on medium heat while wisking )until the flour was starting to brown) then slowly wisking in the beef/lamb stock until it is the consistency you like. Serve over the sliced lamb. YUM.
I love this! Sounds fabulous.
This would be a sweeeet out of the box dinner for Easter! Or any Sunday dinner. Trying out on my inlaws for sure!!
I love how easy and delicious this recipe was! Can’t wait to make it again!
Sara Welch says
This looks so tender and delicious! I love that you can cook it in the Instant Pot too!
Perfect for the instant pot. I am ready to pull mine out again!
Ok, I need to use my instant pot more! This looks so tender & juicy & love that it doesn’t take all day to cook!
Jennifer Selberg says
I a have a 2# boneless leg of lamb. I like my meat on the rare side – medium rare at the most. How long should I IP cook this for? Is there a basic formula of so many minutes per pound if you want rare, or medium, or well done? Would love to know the formula, so I can properly cook any size leg I happen to get. Thank you!
I certainly don’t have a formula, but you can do it for a shorter amount of time and then test it with an instant read thermometer. If it’s not high enough, finish it off in the oven.
Marilyn F Chiaramonte says
There is another blogger who gives the formula: for medium rare boneless lamb – 10 minutes per pound; for medium rare bone-in or semi-bone in lamb – 15 minutes per pound. Let the pressure release naturally. Hope that helps.
Linda Erro says
Thought I would share while my leg of lamb cooks in the Instant POT. My grand children are all grown so I don’t see them as much. I saw your pictures and thought this looks just like the lamb I cook for 4-5 hours. I have invited all the boys tonight (girls are not fond of lamb). Smells heavenly and hubby keeps asking, is it done yet. Thank you for sharing this recipe. I am going to make gravy with the juices. Instant POT does have a learning curve. The more I use it the better I enjoy using it. I am giving this 6 stars.
Thanks, Linda! I love lamb and it’s nice to take a shortcut with the Instant Pot. Enjoy!
Allison Forcey says
How would you adjust the time for a frozen roast? It is only 1.9lbs.
No idea but I bet you can google it!
I add a couple of table spoons of blackberry jam in a small pot and bring to a simmer then strain. It’s my favorite with any kind of lamb. Of you like it thicker, just add a bit of flower mixed withcold water, add slowly, consistently storing, and bring to a boil again. Yum
Lauren Johnson says
What other oil can you use other than avocado oil?
Whatever you like.
I don’t have an oven. Does it really need that final step? Maybe I could put it on the grill?
The grill will totally work!
Did you allow your roast to come to room temperature before Siri and the pressure cooking? Do you think it will matter with timing? My leg is boneless and just under 5 1/2 pounds, based on your other comments, I am thinking about cooking it on high with natural release for 40 minutes for medium rare. Thank you!
I do almost always let my roasts come to room temp first. If yours is that big, it will definitely take a little more time in the IP.
Thanks so much!
Hi, unfortunately the only lamb Leg available had a big bone in it! Do you have any timing suggestions?
I don’t but I bet you could google it!
Margaret Joedan says
what should the timing be for a semi-boneless leg?
I don’t know, I didn’t write the recipe that way. Sorry!