Mediterranean Instant Pot Lamb Roast With Potatoes
Recipe provided by: traditionalcookingschool.com
Prep time: 15 minutes | Cook time: 1 hour | Servings: 4
Ingredients
Roast
- 2 tablespoons extra virgin olive oil
- 5 to 6 pound leg of lamb bone-in or boneless
- 1 teaspoon sea salt
- 1 bay leaf crushed
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried marjoram
- 1 teaspoon dried sage
- 3 cloves garlic minced
- 1 teaspoon ground ginger
- 1 teaspoon dried thyme
- 2 cups broth
- 2-1/2 to 3 pound potatoes peeled and cut into 2″ to 3″ pieces
Gravy
- 2 to 3 tablespoons arrowroot powder optional
- 1/3 cup pure water
Instructions
- Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat.
- Let it get quite hot. If using an electric cooker, wait until the screen says HOT.
- Then drizzle in olive oil.
- Put the roast in, and swirl it around so it can get coated with oil.
- Lift it off the bottom of the cooker to prevent sticking.
- Then let it sear on one side, then flip it over to sear on the other side.
- Sprinkle the roast with the salt, pepper, and all herbs.
Instructions
- Add broth.
- Then cover the pot, checking the seal and components to make sure all is well.
- If using an electric cooker, set to high pressure for 50 minutes.
- If using a stove-top cooker, bring to high pressure and maintain for 45 to 50 minutes.
- Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release.
- Open the lid.
- Add potatoes.
- Then cover the pot, checking the seal and components to make sure all is well.
- If using an electric cooker, set to high pressure for 10 minutes.
- If using a stove-top cooker, bring to high pressure and maintain for 9 to 10 minutes.
- Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release. Open the lid.
- Check potatoes for doneness.
- Then, using a slotted spoon, transfer the potatoes and roast to a serving platter.
- Cover to keep warm while you make the gravy out of the broth.
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Finally, whisk the arrowroot into the 1/3 cup water, then add to the broth in the pot while stirring. It should thicken immediately from the retained heat; you can turn it to sauté if it needs additional heat for thickening.
- Serve and enjoy!
