I’m going to start this post with “I am not a fan of lamb”. At least, I wasn’t a fan of lamb until now. My dislike of lamb has started some interesting restaurant conversations between the husband and I. He likes lamb. I like to eat off of his plate. So when he orders lamb, he’ll normally get a look from me that would (or should) give him pause. I mean, what’s the point of marriage if you’re going to order something I don’t like? And yes…I know I have my own plate that I can fill with everything I like, but still…sharing is caring and all that, right? Right? Not so much!
So, imagine my surprise when I spy this luscious looking, 100% grass fed leg of lamb, and I’m leaning in. Seriously, leaning in. It had me at 100% grass fed, but the fact that it came from New Zealand had me intrigued, and I just had to try it.
And of course…I just had to try it in my Instant Pot!!
Instant Pot Leg of Lamb – Super easy!
We start with very simple ingredients. Doesn’t that lamb look amazing?
Start by cutting small slits into the leg of lamb that are deep enough to slide in a slice of garlic. Then, season all over with fine sea salt and fresh cracked black pepper.
Press the “Saute” button on the Instant Pot and add 1 Tbsp of olive oil (or your choice of fat). I used bacon drippings, because that’s my favorite. Brown the onions – about 3-4 minutes.
Remove the onions and add in remaining oil. Sear each side of the leg of lamb for about 2-3 minutes per side.
Add back in the onions, and the thyme, bone broth, and the orange juice.
Lock the lid and put the float valve in the “sealing” position. Press the “Keep Warm/Cancel” button to cancel the saute function that we used for the onions and then press the “Meat/Stew” button and adjust the timer to 40 minutes. Then…go do something else for awhile. Maybe…start the Roasted Brussel Sprouts and Carrots recipe?
When the cooking is finished, you can either let it vent naturally, which takes about 10-15 minutes, or you can quick vent by carefully turning the float valve to “Venting”. Be sure your hand/fingers/face is no where near the steam holes…because that would seriously hurt! You can carefully cover the valve with a folded kitchen towel and then turn the the knob just to be safe.
Didn’t I tell you this Instant Pot Leg of Lamb was easy? And doesn’t that make your mouth water? If you want to thicken the sauce into a gravy, make a slurry out of the arrowroot and water by mixing them together in a cup. Slowly pour the slurry into the sauce while stirring. Use just enough of the slurry until your desired thickness is reached.
So…I’m loving my Instant Pot Leg of Lamb. The look of shock on my husband’s face was priceless. I do believe that the fact this was from New Zealand AND was 100% grass fed made a difference in the taste and me liking it. Just my humble opinion. I will look for 100% grass fed leg of lamb here in the United States and give it try…
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Equipment I Use in my Kitchen:
Instant Pot Leg of Lamb w/ Roasted Brussel Sprouts and Carrots
- 1 1/2 - 2 lbs 100% grass fed leg of lamb , small enough to fit into Instant Pot
- 4 cloves garlic, sliced
- 1/2 tsp fine sea salt
- 1 tsp fresh cracked black pepper, add more to suit your liking
- 2 tbsp olive oil, or your choice of fat
- 1 medium onion, quartered
- 4 sprigs thyme
- 1 orange, juiced
- 1 cup homemade broth
- 2 tbsp arrowroot powder, optional for thickening gravy
- 1/4 cup cold water, optional for thickening gravy
- Cut slits into the leg of lamb and tuck the garlic slices in them.
- Season leg of lamb with fine sea salt and fresh cracked black pepper.
- Press the "Saute" button on the Instant Pot. When hot, add 1 tbsp of the oil and saute the onions until nicely browned, about 3-4 minutes.
- Remove onions from pot. Add remaining 1 tbsp of oil and sear the leg of lamb for approximately 2-3 minutes on each side.
- Add back in the onions and add in thyme, bone broth, and orange juice.
- Lock the lid, ensure the float valve on the lid is in the "sealing" position. Press "Keep Warm/Cancel" button once (to cancel the saute function).
- Press the "Meat/Stew" button and adjust the timer for 40 minutes using either the "+" or "-" buttons.
- When finished, allow to naturally vent, which will take about 10 minutes. Alternatively, you can also quick vent by carefully turning the float to "venting".
- If thickening the sauce, make a slurry by combining the arrowroot powder and water in a cup and mix until powder is dissolved. Remove the leg of lamb from the pot and stir in the slurry.
- Carve the meat into servings and serve along side the sauce or gravy. Accompany with the Roasted Brussel Sprouts and Carrots recipe.