Braised Leg of Lamb

Lamb is one of my favorite things to eat but it tends to take forever to cook. With the help of my Instant Pot, I was able to make some super tender leg of lamb in just 30 minutes. Let me know what you think of this recipe!


Instant Pot Braised Leg of Lamb

Serves: 2 servings


  • 1 lb boneless leg of lamb
  • Salt and pepper, to taste
  • 1 tablespoon bacon fat or olive oil
  • 5 garlic cloves, peeled and smashed
  • 1/2 onion – chopped
  • 2 medium-sized carrots coarsely chopped
  • 1/3 cup chicken stock (or other preferred broth)
  • 1/3 cup cabernet sauvignon wine (or other red wine)
  • 1/2 tablespoon tomato paste
  • 2 teaspoons dried or fresh chopped rosemary
  • 1/2 tablespoon unsalted butter
  • 1 tablespoon lemon zest
  • 1/2 teaspoon balsamic vinegar, to taste
  • salt and pepper to taste
  • 1 tablespoon julienned fresh basil



  1. Trim excess fat from the lamb (if you prefer) and season with salt and pepper.
  2. Heat the bacon fat or oil in the pressure cooker. Add the lamb and brown on all sides.
  3. Then, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
  4. Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
  5. Top the lamb with the onions and carrots
  6. Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and cook for 30 minutes.
  7. Remove the pressure cooker from the heat and let the pressure release naturally.
  8. Then remove the lamb and cover them with foil to keep them warm.
  9. Return the pan to the heat and boil the liquid, uncovered, for 5 minutes to reduce and thicken the sauce (or you could add a little cornstarch if you’re short for time).
  10. Whisk in the butter, lemon zest and balsamic vinegar.
  11. Serve the lamb with the sauce poured over the top (I served it over a bed of rice and rosemary roasted potatoes and parsnips)
  12. Top with julienned basil

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