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.
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!
- 1 3 to 4 lb boneless leg of lamb
- Salt and pepper
- 2 tbsp avocado oil divided
- 2 cups water
- 4 cloves garlic crushed
- 2 tbsp chopped fresh rosemary
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1. Pat the lamb dry with paper towels and season with salt and pepper.
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2. 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.
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3. 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.
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4. 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.
Sandy Munn says
That looks so delicious! Unfortunately, lamb isn’t readily available in our area.
We don’t try to eat up our turkey leftovers right away….instead I put 3 cups of turkey along with broth into freezer bags and freeze it. It’s really handy to pull out a bag and make turkey soup later!
Brent says
Way to go! This was simple and great. Thank you.
Lauren Romeo says
I had been wanting to get an Instant Pot and now I think I will!
Newell Jones says
This looks delicious. My spouse has been wanting to try Leg of Lamb for the first time, and has been interested in the Instant Pot, so this is a timely post. Thank you for all the great low carb inspiration you provide.
Kelly @ Nosh and Nourish says
I”m hoping Santa brings me an instant pot this year… I’ve been REALLY good!
Liz says
This is perfect for our upcoming remodel project. I’ll be without a kitchen for a couple months and this will be a wonderful treat for Bill—he loves lamb!!!
Ashley @ Wishes & Dishes says
Ok you have completely sold me on the instant pot! I had no idea how much you could do with them!
Kelly H says
I’ve read other blogs that mention the saute function isn’t that great on the instant pot. I’ve only used it to make yogurt so I thought I’d ask what you think! Surely you could just saute this in a pan first?
Carolyn says
No matter how you saute it, it needs browning at the end to take away that grey colour that happens with all pressure cooker meats. The saute function in my IP works find, in my opinion.
eli says
i just literally sauted mine five mins ago… i didnt realise that there are three levels of saute, one seems to do nothing the middle one is hot and the higher one seems to be hotter but maybe im imagining it… the other settings all have three levels low med and high and the time also goes up so i dont really know if the heat goes up because the only one i coudl tell with is the lid off saute… but it did brown it just fine. i left it on for a few minutes while i washed my vaccuum packed leg and sprinkled it with salt, i threw in some olive oil and while it was browing on the side i peeled garlic and an onion, and then i turned i tover threw in the onions and galric nad herbs, then i boiled the kettle and added a stock cube, peeled some potatoes nad carrots, turned the leg over one more time to get the last side and everything was browing, i threw the spuds carrots and stock in at the last minute and put the pressure function on high for 40 mins…. so we shall see how it turns out. im starving!
Carolyn says
Hmmm it would seem we have very different Instant Pots. Mine only has a single saute function.
Robin says
Carolyn, the Instant Pot has 3 levels of heat on saute. Normal/More/Less – when you hit the saute button, then hit adjust. 🙂 That said – I’ve been thinking of this post since I first saw it, and was at Costco today and picked up a nice boneless leg of lamb to try either this weekend or next!
I’ll come back and rate the recipe after we actually try it!
Carolyn says
Mine does not. Mine only has a single saute setting.
Angie | Big Bear's Wife says
We don’t have lamb a lot but when we do, I LOVE IT! I asked Santa for an Instant Pot for Christmas so let us hope that I get one!
Paula - bell'alimento says
I haven’t tried lamb in my instant pot, I’m going to have to change that now!
Kim Hayes says
I’m with you on the NO Turkey vote! Domestic turkeys must be created by humans, though the process is very inhumane. The male turkeys must be hung upside-down, stripped of their semen then the female turkeys are hung upside down and artificially inseminated. These big bloated engineered birds are unnatural!
Eat 2 x 7 lb. Chickens at least they are real. There are some rare Heritage Turkeys out there that can still function & breed, though they are sensibly sized by Mother Nature vs Human Engineering. Eating a Wild Turkey is fine if you have a hunter in the family, though only the Breast (my least favorite part) is eatable as the legs are like rubber bands as these turkeys work for a living. I know I watch a rafter of 22 turkey out my window multiple times a week. Eat things that don’t have to be engineered! Lamb is Yummy!
eli says
thing about the instant pot is it wil probably cook those legs to a gooey stringy tender edibleness. you know those really tough stringy stewing steaks? it makes them into butter if you slow cook em in the isntant pot..the pressure kinda dries them out…but id say a long slow cook would maketeh toughest bird into something edible. i could probably make my siff boots into soft slippers !!
Maggie says
I LOVE lamb – especially leg of lamb — so much that we raise our own. We eat it for most special occasions or just when we want to! My question is, can I roast a leg in a pressure cooker vs. an instant pot? My cooker has high / low pressure, browning, and Dante settings. What correlates to meat / stew setting?
Maggie says
Saute setting! Silly spell check!
Carolyn says
Yes, an instant pot is essentially a pressure cooker. Should be on high for 30 minutes.
Maggie says
Thank you! Having it tonoght!
eli says
meat on instant pot is high pressure. i am not sure what psi, i do know that it isnt as high as you need for canning on my model, but later models have a higher psi… pressure rating… i think either would work though, and the saute setting i used was medium because the higher one started to burn… but i am not sure if there is much of a difference there either.;…it is very subtle if it is, cos i am always thinking am i imagining that that has gone down in heat?
Kim Beaulieu says
This lamb looks incredible. Cooked to perfection.
alyssa | everydaymaven says
I love this idea!!! I need to give it a try in my Instant Pot!
Kimberly @ The Daring Gourmet says
Awesome, the Instant Pot makes everything so easy!
DebbieC says
I am so glad that I have this receipt, very easy to make the lamv with instant pot. Awesome…
mergie says
I have a 3-lb butterflied leg of lamb. How do I adjust for the boneless leg of lamb
Carolyn says
You need to un-butterfly it. In other words, roll it up back together and tie it up.
Suparna says
Hi Carolyn, I was just wondering what you do with the juices in the bottom of the pot? Haven’t ever made lamb before so not quite sure. Thank you for all your yummy recipes!
KPayne says
The smallest boneless I’ve found is just over 5lbs. Should I increase cooking time? By how much?
Carolyn says
Maybe. I wouldn’t increase by more than 5 minutes.
Alyssa says
Hi! My family is pretty small, so mine is only 1.9 lb. how would you recommend adjusting the time? Thank you and happy Easter!
Carolyn says
I really can’t say for sure. Maybe take it down by 10 minutes. If it’s not done, do 5 more minutes.
Carolyn says
So it’s not stewed by sitting in the liquid. That would braise the lamb, rather than “roast” it.
Margaret Joedan says
what should the timing be for a semi-boneless leg?
Carolyn says
I don’t know, I didn’t write the recipe that way. Sorry!
Beth says
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!
Carolyn says
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.
Beth says
Thanks so much!
Jay says
Hi, unfortunately the only lamb Leg available had a big bone in it! Do you have any timing suggestions?
Carolyn says
I don’t but I bet you could google it!
Lizzie says
I don’t have an oven. Does it really need that final step? Maybe I could put it on the grill?
Thanks!
Carolyn says
The grill will totally work!
Lauren Johnson says
What other oil can you use other than avocado oil?
Carolyn says
Whatever you like.
Allison Forcey says
How would you adjust the time for a frozen roast? It is only 1.9lbs.
Carolyn says
No idea but I bet you can google it!
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.
Carolyn says
Thanks, Linda! I love lamb and it’s nice to take a shortcut with the Instant Pot. Enjoy!
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!
Carolyn says
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.
Kristyn says
Ok, I need to use my instant pot more! This looks so tender & juicy & love that it doesn’t take all day to cook!
Jocelyn says
Perfect for the instant pot. I am ready to pull mine out again!
Sara Welch says
This looks so tender and delicious! I love that you can cook it in the Instant Pot too!
Steph says
I love how easy and delicious this recipe was! Can’t wait to make it again!
Natasha says
This would be a sweeeet out of the box dinner for Easter! Or any Sunday dinner. Trying out on my inlaws for sure!!
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.
Carolyn says
I love this! Sounds fabulous.
Erin says
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?
William says
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?
Thanks!
William
Carolyn says
I’d try 5 min less and then still natural release. Hard to say!