Greek Leg of Lamb in the Instant Pot
I am in love with the pressure cooker setting of my Instant Pot. It can take a nearly frozen leg of lamb and turn it into a tender delicious meal in just an hour and a half, which is just enough time, for me anyway, to relax before sitting down to eat.The “Greek” portion of this recipe is in style with what I’ve often said is simply global improv in the kitchen. Use some of the flavors of a certain cuisine (in this case, lamb, lemon, oregano) and you can create a dish that while maybe not a traditional recipe of a place, really does taste as if it’s from that place. I started with a base of onion, the juice and zest of a lemon, a couple of sprigs of rosemary and oregano, some bay leaves (did you know fresh bay leaves freeze REALLY well?), garlic, and some stock. I don’t like browning meat in the Instant Pot because the bottom, at least of my model, isn’t really flat. So I stuck the frozen, seasoned, leg of lamb in the oven on 500 degrees for 20 minutes to brown it first, then added it to the pot. Seal, set, and let it go! The lamb went perfectly with a Greek salad (recipe coming next week!).
- 1 small leg of lamb
- Salt and pepper
- 1 onion
- Zest and juice of 1 lemon
- 2 cups stock (I used chicken)
- 2 sprigs of fresh rosemary
- 1 sprig fresh oregano or marjoram
- 2-4 large fresh bay leaves
- 4 cloves garlic
- Season the leg of lamb liberally with salt and pepper and place on a baking sheet. Roast at 500 degrees for about 20 minutes to brown.
- While the leg of lamb is browning, roughly chop the onion and place it in the bottom of the Instant Pot inner pot. Add the lemon zest and juice and the stock. Lay the rosemary, oregano, and bay over the top. Roughly chop the garlic and sprinkle it over the other ingredients.
- Remove the browned leg of lamb from the oven and place it in the Instant Pot. Seal and set to the pressure cook setting on high for 90 minutes.
- Let steam escape naturally, then open the Instant Pot. Remove the lamb to a cutting board to slice, and strain the cooking juices, discarding the solids. You can refrigerate until the next day if you want to skim off the fat, or simple pour some of the jus over the lamb to serve.