Instant Pot Leg of Lamb
Cooking Leg of Lamb in an instant pot is not only easy, it's also incredibly tender and flavorful. This Keto Easter dinner comes together in under an hour!
Servings 8 to 10
Calories 432kcal
Equipment
Ingredients
- 3 - 4 lb boneless leg of lamb
- Salt and pepper
- 2 tablespoon olive oil
- 1 cup water
- 4 cloves garlic crushed
- 2 tablespoon chopped fresh rosemary
Instructions
- Pat the lamb roast dry and season with salt and pepper.
- Set the Instant Pot to sauté and add the oil. Once the oil is hot, brown the lamb on all sides.
- Insert the rack into the bottom of the Instant Pot. Add the water to the bottom of the pot. Place the lamb on the rack and set the Instant Pot to meat/stew. Cook 25 to 35 minutes, depending on how rare you want it (30 minutes is about right for medium rare on a 4lb leg of lamb).
- Let the pressure release naturally for about 10 minutes, then vent to release any remaining pressure. Test the internal temperature of the lamb with an instant read thermometer. If it needs more time, you can return it to the pot for a few minutes or you can cook it a bit longer in the oven after broiling the top.
- Preheat the broiler. Remove the netting from the lamb and spread the garlic and rosemary all over the top and sides. Set the lamb in a baking dish and broil 6 inches from the heat for about 2 minutes, to brown the top.
- Let the roast rest about 10 minutes before slicing.
Notes
Storage Information: Leftovers can be place in an air tight container and refrigerated for 3-4 days. You can also freeze leftovers for up to 3 months.
Nutrition
Calories: 432kcal | Carbohydrates: 1.02g | Protein: 44.7g | Fat: 25.82g | Fiber: 0.38g