Instant Pot Leg of Lamb w/ Roasted Brussel Sprouts and Carrots
Super easy and delicious Leg of Lamb cooked in The Instant Pot accompanied by Roasted Brussel Sprouts and Carrot Medley
Servings: 4 servings
- 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.