Instant Pot® Herbed Lamb

Fast. Easy. Holiday feast. Prepare a savoury leg of lamb for your family in a hurry. Season this one pot dish with an herby, aromatic mix of Club House spices for great flavour. Kitchen Basics stock simmered with fresh veggies makes a delicious gravy for a tender roast that’s on the table in less than an hour.

10m
Prep time
48m
Cook time
341
Calories
13
Ingredients
12
Servings

What you'll need

Garlic Powder

Rosemary Leaves

Rosemary Leaves

Sea Salt Grinder

Sea Salt Grinder

Thyme Leaves

Pepper Black Ground

Pepper Black Ground

Ingredients

1 tbsp (15 ml) Garlic Powder
1 tbsp (15 ml) Rosemary Leaves, crushed
2 tsps (10 ml) sea salt from Sea Salt Grinder
1 tsp (5 ml) Thyme Leaves
1/2 tsp (2 ml) Pepper Black Ground
2 tbsps (30 ml) vegetable oil
1 semi-boneless leg of lamb, (about 2kg)
2 medium carrots, peeled and cut into 2-inch (5-cm) chunks
1 medium yellow onion, cut into wedges
1 cup (250 ml) Kitchen Basics® Original Chicken Stock
1/2 cup (125 ml) dry white wine
1/4 cup (60 ml) water
2 tbsps (30 ml) corn starch

Nutrition information (per Serving)

341Calories
119mgCholesterol
393mgSodium
34gProtein
21gTotal Fat
1gFiber
4gCarbohydrates

Preparation

Mix spices and salt in small bowl. Set aside.
Heat oil on SAUTÉ setting of electric pressure cooker or Instant Pot® until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.
Set to cook for 25 minutes on HIGH PRESSURE. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid once pressure has been released from pot. (Check manufacturer’s manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.
Set electric pressure cooker to SAUTÉ. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.

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