If you are looking for an easy way to make a leg of lamb, try the Instant Pot or other pressure cooker! Instead of roasting lamb in the oven, you can cook it in a pressure cooker in just an hour or two. Studded with garlic and coated in fresh rosemary, this tasty lamb roast dinner will be a breeze. A naturally low carb dinner!
I don’t think I’ve ever cooked an Easter dinner. However if I did, it would be a leg of lamb. Lamb just sings of Spring to me and I always like a good piece of tender, garlicky lamb. So today I practiced an Easter dinner with this easy garlic & rosemary leg of lamb in the Instant Pot.
It was sooo easy, tender and delicious! Even my father in law said it melted in his mouth. That is easily the nicest compliment he’s ever given me. And it only took about 2 hours in the pressure cooker from start to finish.
If you want to make leg of lamb in a slow cooker
If you want to make this recipe in the slow cooker, check out my slow cooker lamb recipe. All you would do differently is brown the roast in a large skillet and then place in the slow cooker. No need to add water but cook it on low all day long. The rest should be the same.
The size and cut of lamb roast I used
Below is the leg of lamb roast I bought. It was roughly a 4 lb lamb leg roast. As it states on the package it is semi boneless too. This easily served 6 people.
Many people also like to use a lamb shoulder to roast or cook in a pressure cooker. This cut of meat would also work because of the pressure cooker making it very tender. The lamb shoulder tends to have more marbling then the leg of lamb which has a layer of fat on the outside. Check out Jamie Oliver’s post on the different cuts of lamb to learn more.
Easy Instant Pot leg of lamb recipe
Start by making little slits all over the lamb and stuff it with garlic slivers. Next, finely mince the rosemary and mix it with salt and pepper. Rub a little oil over the lamb and rub the seasonings into it. Place in a big baggie and refrigerate until ready to cook.
I like to prepare roasts like this the night before and refrigerate over night. However you can do it in the morning if you wish and cook it in the afternoon.
Now we are ready for the Instant Pot or other pressure cooker. First you want to sear the lamb by hitting the saute button and adjusting the heat to high. When the Instant Pot is nice and hot, add a little oil and then sear both sides of the lamb roast for about 4-5 minutes. Hit the cancel button.
Take out the lamb and add the water. Use it to scrape up the brown bits. Then add the cut vegetables and place the roast back on top.
Secure the lid and push the pressure release valve to the lock position. Hit the manual button for 60 minutes. When it’s done, let the pressure come down naturally. This whole process will take about 2 hours all together so you can plan accordingly.
If you want to brown the roast more
You can brown this lamb roast two ways. Place it in a 450 degree oven for 10 minutes or you can brown it under the broiler. However you don’t need to do either. The meat should be nice and tender and delicious right out of the Instant Pot!
Regardless of any of these methods, please make sure you let it rest for about 10 minutes before carving.
Notes about the recipe
- If you want more of a chewy lamb roast you might want to cook this for about 50 minutes. I prefer it more tender so 60 minutes worked for me.
- You can use dried rosemary if you wish. Just make sure to crush it a bit to release the flavor and only use 1 -2 teaspoons.
- Cut the vegetables into big pieces because they will get over cooked. The carrots were fine in my opinion and I purposefully made them larger pieces.
- Alternatively you can cook the lamb for 50 minutes quick release and then add the vegetables. Manually cook again for 10 minutes and they should be perfect.
Well I can honestly say I will be making this recipe again … especially when lamb is on sale! Next time I’m going to try to recreate lamb made on a spit. Oh I love it like that too! Enjoy! 1 serving (lamb only) is:
776 cals / 48.2g fat / 0.9g carbs / 0.2g fiber / 79.4g protein = 0.7g net carbs
- 4 lb leg of lamb
- 4 cloves garlic, slivered
- 1 tablespoons chopped fresh rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil, divided
- 1 cup water
- carrots, potatoes, onions (optional)
- Cut little slits in the lamb roast and stuff the garlic slivers in.
- Mix the rosemary, salt and pepper together. Then add a tablespoons of oil all over the lamb and rub the spices in next. Place in a large baggie and refrigerate over night.
- Heat up the Instant Pot by hitting the saute button and adjust the heat to high. Once hot, add a tablespoons of oil and brown the roast on both sides. About 4-5 minutes each side. Hit the cancel button.
- Take out the roast and add the water. Scrape up the brown bits then add in the vegetables if using and place the roast on top. Secure lid, turn pressure valve to the back and manually cook for 60 minutes.
- Take out the roast and let rest for 10 minutes before carving.
- NOTE: If you want to, you can set the roast under the broiler to make it browner. Or you can place it in a 450 degrees F oven for 10 minutes. However neither are needed.
- NOTE2: The vegetables will be very well cooked. If you want less mushy vegetables, you could cook the roast only for 50 minutes. Quick release the pressure and add in the vegetables with the roast. Manually cook for 10 more minutes and naturally release the pressure at the end.
Nutrition Information:Yield: 6 Serving Size: 6 Servings
Amount Per Serving: Calories: 776