Pressure Cooker Lamb Roast

Pressure Cooker Lamb Roast is a delicious and easy way to prepare lamb that is tender, juicy, and flavorful. High pressure helps to break down the tough muscle fibers and connective tissue in the meat, making it incredibly tender.

WHY YOU WOULD LOVE THIS PRESSURE COOKER LAMB ROAST

Tender and Juicy: Pressure-cooking lamb results in a tender and juicy roast that is full of flavor.
Quick and Efficient: This is a quick and efficient way to cook, taking a fraction of the time compared to traditional roasting methods.
Saves Energy: Pressure cooking uses less energy than traditional cooking methods. This is also a great option to cook meat on hot summer days without heating up your kitchen.
One-Pot Meal: You can cook the lamb and starchy vegetables in the same pot, making for an easy and convenient one-pot meal.
Leftovers: The lamb stays succulent, and makes for a delicious filling in sandwiches, wraps, and even pies.
Easy to Use: This method of cooking lamb requires minimal supervision, making it a great hands-off option for busy cooks. No supervision is required, and no undercooked meat or burnt, dry bits to deal with!

INGREDIENT LIST

This is a relatively simple ingredient list

Olive Oil to sear the meat.

Onions: I have used white onions, diced, so they cook quickly.

Garlic: Use fresh garlic and mince it. Bottled garlic does not have the same fragrance and flavor!

Stock: Use beef or chicken stock. You can also use stock cubes and water.

Red Wine (Optional): For deeper, richer flavors.

Dried Herbs: I have used Rosemary and Oregano.

Step-By-Step Process to make Pressure Cooker Lamb Roast

How To Make Pressure Cooker Lamb Roast

Marinate/Dry Brine: Rub salt and pepper all over the lamb. Keep aside for 30 minutes.
Put the instant pot on saute function.
Pour the olive oil and wait for it to heat.
Add chopped onions and garlic. Cook till soft.
If adding dried herbs, add them now.
Place lamb in the instant pot, and seal every side for 4-5 minutes.
Pour the stock and red wine over it.
Add bay leaves. Adjust seasoning.
Close the lid, and cancel the saute function.
Press the pressure cook button and turn to high.
Pressure cook for about 1 hour 45 minutes.
Wait till all the steam has been released.
Remove the lamb and rest it on a plate covered with foil to rest.
Use the liquid in the cooker to make gravy.

Some Useful Tips

Searing: Searing lamb is a crucial step in the cooking process, as it adds flavor and texture to the meat. Searing is the process of cooking meat quickly over high heat to create a browned, flavorful crust on the surface of the meat. When searing lamb, you want to make sure that the surface of the meat is completely dry before adding it to your instant pot with a small amount of oil.

Once the oil is hot, add the lamb to the pan and let it cook for 3-4 minutes on each side until it’s browned and slightly crispy.

If using more than one piece, do not overcrowd the pan, as this can cause the meat to steam rather than sear. Instead, cook the lamb pieces in batches, if necessary, to ensure that each piece has enough space to brown evenly.

Gravy: Once you remove the cooked lamb from the pressure cooker, you are left with the rich broth. Add a bit of thickener like flour or cornstarch to thicken it up to make gravy.

Frequently Asked Questions About Pressure Cooker Lamb Roast

What can I serve this with?

Gravy (see above), peas, and mashed potatoes are the perfect accompaniments for this lamb recipe.

How do I make this Gluten-Free?

This recipe is gluten-free. To keep the gravy gluten-free, use gluten-free cornstarch to thicken the gravy, rather than plain wheat flour.

Low Carb

To keep the gravy low-carb/keto, just thicken it by reduction.

How long can I store this?

In The Fridge: 3-4 days
In The Freezer: Upto 2 months in a freezer-safe food container.

What can I use the leftovers for?

This lamb makes a delicious filling for burgers, wraps, sandwiches, pizza toppings or even as a meat pie filling!