Instant Pot Lamb
Instant Pot Lamb is ready in just 90 minutes! This recipe makes a great Sunday roast, and is perfect for serving at Christmas or Easter.
Servings 6
Calories 300kcal
Ingredients
- 2 teaspoon olive oil
- 4 pounds (1.8kg) lamb shoulder bone in
- 2 cups (480ml) beef or chicken stock
- 6 anchovies fillets from a can, chopped
- 1 teaspoon garlic purée
- 1 sprig fresh rosemary
- 1 teaspoon oregano dried
- salt
Instructions
- Set the Instant Pot to sauté and add oil to the insert.
- When hot, add lamb shoulder and brown on both sides, then remove, place on a plate and set aside.
- Turn off the Instant Pot, add stock and scrape the bottom of the insert to deglaze.
- Then mix in the anchovies and garlic purée.
- Put the lamb back in the Instant Pot insert, sprinkle the oregano and salt on top and add in the rosemary sprig.
- Place lid on the Instant Pot, close and turn the valve to the sealing (not venting) position.
- Set the Instant Pot to manual/pressure cook, high pressure for 90 minutes.
- When cook time is done, allow for at Natural Pressure Release (NPR) of 15 minutes and then perform a quick pressure release (QPR) to remove remaining steam.
- Slice, garnish and serve.
Video
Notes
- I used a whole bone-in shoulder of lamb. If the lamb shoulder comes rolled and tied with string, remove it before cooking.
- Try replacing some of the stock with white wine for extra flavor.
- Pair with mint jelly for Easter. See the section included the post for how to easily make your own homemade mint jelly.
- For a lovely presentation on your holiday table, serve garnished with fresh herbs such as parsley and rosemary. And topping with sliced green onions and a sprinkling of pomegranate seeds gives it extra festive Christmas color.
- There are 6 WW Blue Plan SmartPoints in one serving.
Nutrition
Calories: 300kcal | Carbohydrates: 3g | Protein: 40g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 126mg | Sodium: 250mg | Potassium: 646mg | Sugar: 1g | Vitamin C: 0.4mg | Calcium: 34mg | Iron: 3.7mg