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!
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
- Trim excess fat from the lamb (if you prefer) and season with salt and pepper.
- Heat the bacon fat or oil in the pressure cooker. Add the lamb and brown on all sides.
- Then, add the garlic cloves and cook until the cloves are lightly browned, but not burned.
- Add the stock, wine, tomato paste, and rosemary, stirring so the tomato paste dissolves.
- Top the lamb with the onions and carrots
- Close the pressure cooker and bring up to full pressure. Once reached, reduce heat to low and cook for 30 minutes.
- Remove the pressure cooker from the heat and let the pressure release naturally.
- Then remove the lamb and cover them with foil to keep them warm.
- 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).
- Whisk in the butter, lemon zest and balsamic vinegar.
- Serve the lamb with the sauce poured over the top (I served it over a bed of rice and rosemary roasted potatoes and parsnips)
- Top with julienned basil