Lamb Roast in the Instant Pot Recipe

Introduction

This lamb roast recipe for the Instant Pot is a flavorful and convenient way to enjoy tender, juicy lamb without hours of cooking. Infused with garlic and rosemary, it delivers a deliciously savory meal perfect for any occasion.

Ingredients

• 3 tablespoons avocado oil
• Boneless lamb roast (or bone-in leg of lamb)
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 2-3 garlic cloves per pound of lamb
• 1 cup broth
• 1 tablespoon dried rosemary

Instructions

1. Step 1: Turn the Instant Pot on to sauté and allow it to heat until the display reads “HOT.” Add the avocado oil.
2. Step 2: While the Instant Pot heats, carefully cut small slits all over the lamb roast. Press a garlic clove into each slit, pushing it firmly inside.
3. Step 3: Season the lamb roast evenly with salt, black pepper, and dried rosemary.
4. Step 4: Place the lamb roast fat side down in the Instant Pot and sear each side for 5 minutes. Remove the lamb and set aside, then place the trivet inside the pot.
5. Step 5: Pour the broth into the Instant Pot. Place the lamb roast on the trivet and cover with the lid, ensuring the valve is set to “seal.”
6. Step 6: Press the manual or pressure cook button and set the cooking time to 10 minutes per pound for boneless lamb (15 minutes per pound for bone-in) to achieve medium rare.
7. Step 7: When cooking is complete, allow the pressure to release naturally. Remove the lamb and let it rest for 5 minutes before slicing and serving.

Tips & Variations

• Use fresh rosemary instead of dried for a brighter, herbaceous flavor.
• Adjust garlic quantity to your taste for a milder or stronger garlic presence.
• For well-done lamb, increase the pressure cooking time by 5 minutes per pound.
• Consider adding a splash of red wine to the broth for deeper flavor.

Storage

Store leftover lamb roast in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a little broth or water to retain moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a bone-in leg of lamb for this recipe?

Yes, bone-in leg of lamb works well. Just increase the cooking time to 15 minutes per pound for medium rare.

How do I know when the lamb is cooked to medium rare?

Cooking times provided are based on medium rare doneness. For precise results, use a meat thermometer—the internal temperature should reach about 135°F (57°C) before resting.

Lamb Roast in the Instant Pot Recipe

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5 from 124 reviews

A tender and flavorful lamb roast cooked effortlessly in the Instant Pot. This recipe infuses the lamb with garlic and rosemary, creating a juicy, perfectly seared roast ready in a fraction of the time traditional methods take.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 30-45 minutes (depends on weight, approx. 10-15 minutes per pound)
• Total Time: 45-60 minutes
• Yield: Serves 6
• Category: Main Course
• Method: Instant Pot
• Cuisine: American

Ingredients

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Main Ingredients

• 3 Tablespoons avocado oil
• 1 boneless lamb roast (about 3 pounds) or bone-in leg of lamb
• 1 teaspoon salt
• 1 1/2 teaspoons black pepper
• 2–3 garlic cloves per pound of lamb
• 1 cup broth (beef or chicken broth)
• 1 Tablespoon dried rosemary

Instructions

1. Prepare Instant Pot and heat oil: Turn the Instant Pot on to the sauté mode and allow it to heat until it displays “HOT”. Add the avocado oil to the pot.
2. Insert garlic cloves into lamb: While the pot is heating, carefully cut small slits all over the lamb roast using a sharp knife. Insert a garlic clove into each slit, pressing it inside to infuse the meat.
3. Season the lamb: Cover the entire roast evenly with salt, black pepper, and dried rosemary to build flavor.
4. Sear the lamb roast: Place the lamb roast fat side down into the hot oil in the Instant Pot. Sear each side for about 5 minutes until browned. Remove the lamb and set aside. Place the trivet inside the Instant Pot.
5. Add broth and return lamb: Pour the cup of broth into the pot, then place the lamb roast on the trivet to keep it from direct contact with the liquid.
6. Pressure cook the lamb: Secure the lid on the Instant Pot and set the valve to “seal.” Select the manual or pressure cook setting, and set the time to 10 minutes per pound for boneless lamb, or 15 minutes per pound if bone-in, for medium-rare doneness.
7. Release pressure naturally: When cooking completes, allow the pressure to release naturally to keep the meat juicy and tender.
8. Rest the roast: Remove the lamb from the Instant Pot and let it rest off the heat for at least 5 minutes before slicing. This allows the juices to redistribute for a moist and flavorful roast.

Notes

• Adjust the garlic quantity depending on your taste preference; more can be added for a stronger flavor.
• If you prefer medium or well-done lamb, increase cooking time accordingly.
• Bone-in lamb typically requires longer cooking time for even doneness.
• Use a meat thermometer to check internal temperature: 135°F (57°C) for medium-rare.
• This recipe works well with beef broth, chicken broth, or vegetable broth depending on availability and flavor preference.

Keywords: Lamb roast, Instant Pot lamb, rosemary garlic lamb, pressure cooker lamb, easy lamb roast