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silver platter with leg of lamb and roasted vegetables

Easy Rosemary & Garlic Leg of Lamb in the Instant Pot

If you are looking for an easy way to make a leg of lamb, try the Instant Pot! Studded with garlic and coated in fresh rosemary, this tasty lamb roast dinner will be a breeze.

Course Main Course
Cuisine American
Keyword Easter, instant pot, leg of lamb
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6
Calories 776 kcal
Author Denise

Ingredients

  • 4 lb leg of lamb
  • 4 cloves garlic, slivered
  • 1 tablespoons chopped fresh rosemary
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil, divided
  • 1 cup water
  • carrots, potatoes, onions (optional)

Instructions

  1. brown 4 minutes each side, manual 60 minutes, natural release.

  2. Cut little slits in the lamb roast and stuff the garlic slivers in. 

  3. 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.

  4. 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.

  5. 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.

  6. Take out the roast and let rest for 10 minutes before carving.

  7. 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. 

  8. 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.