Tender leg of lamb infused with carrots and onions, perfectly cooked in an Instant Pot.
Did you know?
Lamb is one of the oldest domesticated meats, enjoyed since around 9,000 BC!
Long before the convenience of modern kitchen gadgets, roasting lamb was often a centerpiece for celebrations around the world. Today, we bring that rich tradition to the everyday dinner table with the help of the Instant Pot. This one-pot wonder not only simulates the slow-roasting techniques of yesteryear but does so in a fraction of the time, still imbuing the meat with an exquisite depth of flavor.
Let's take a journey through time while we cook. Lamb has been a staple in cuisines from the Mediterranean to the Middle East, where its versatility is celebrated. In this recipe, the lamb cooks alongside sweet carrots and savory onions, melding together to create a dish that is as comforting as it is elegant. Whether you're a burgeoning cook or a seasoned culinary artist, this dish speaks the universal language of delicious.
Ingredients
Before you begin, gather these essential ingredients for a delightful dinner experience.
Lamb: The lamb adds rich flavor, connecting this dish to its historical roots in Mediterranean cuisine.
- 1.5 kg leg of lamb
- 500 g carrots, peeled and cut into chunks
- 2 large onions, sliced
- 4 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 tablespoon fresh rosemary, chopped
- 1 tablespoon fresh thyme, chopped
- 250 ml chicken stock
- Salt and black pepper to taste
Steps
Ready to embark on this culinary journey? Follow these steps to create a feast to remember.
- Season the leg of lamb generously with salt and black pepper.
- Set your Instant Pot to the Sauté function and heat the olive oil.
- Brown the lamb on all sides, about 3-4 minutes per side. Remove and set aside.
- Add the onions, garlic, rosemary, and thyme to the pot, sautéing until fragrant.
- Pour in the chicken stock, scraping up any browned bits from the bottom.
- Return the lamb to the pot and place the carrots around it.
- Seal the Instant Pot lid and set to pressure cook on high for 60 minutes.
- Let the pressure release naturally for 15 minutes before opening.
- Remove the lamb and let it rest for a few minutes before slicing. Serve with carrots and onions.
Add some extra love
For extra flavor, marinate the lamb with herbs overnight before cooking.
Recipe Remix:
Your Twist, Your Taste
Whether you would like to swap out an ingredient, make it vegan, or just mix things up, let's get creative and remix this recipe!
Your kitchen, your rules. Let's play.
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