Go Back
–+ servings
Instant pot lamb roast

Instant pot lamb roast

My instant pot lamb roast is so easy that you will never use the oven again! Easy to carve and melt in the mouth perfection.
Print Pin
Course: Main Course
Cuisine: American, English, European
Keyword: instant pot lamb joint, instant pot lamb roast, instant pot roast lamb, instant pot roast lamb recipe
Prep Time: 5 minutes
Cook Time: 45 minutes
Leave under pressure: 15 minutes
Servings: 6
Calories: 884kcal

Ingredients

  • 2 tbsp Olive oil sunflower or rapeseed (canola) would also be good.
  • 1.5 kg Lamb joint
  • season to taste
  • 1 tbsp Rosemary (fresh)
  • 1 Onion (roughly chopped)
  • 4 Cloves Garlic
  • 3 Carrots (roughly chopped)
  • 300 ml Chicken stock Vegetable stock would also be good.

Optional

  • 750 g Baby potatoes
Metric - US Customary

Instructions

  • Set the pot to sauté and add the oil. Once the oil is hot add the seasoned lamb together with the rosemary and sear on both sides.
  • Add the onion garlic and carrot followed by the stock.
  • Put the lid on and set on high pressure for 45 minutes. When the time is up, leave under pressure for another 15 minutes and then do a quick release if necessary.
  • When the pin drops, remove the lid and remove the lamb to rest.
  • Add the baby potatoes and put the lid back on. Set on high pressure for 10 minutes. Leave under pressure for another 5 minutes and then do a quick release. Remove the lid when the pin drops.
  • Carve the lamb and serve with the potatoes, vegetables and gravy.

Video

Nutrition

Calories: 884kcal | Carbohydrates: 29g | Protein: 46g | Fat: 64g | Saturated Fat: 26g | Cholesterol: 184mg | Sodium: 249mg | Potassium: 1268mg | Fiber: 4g | Sugar: 4g | Vitamin A: 5110IU | Vitamin C: 29mg | Calcium: 76mg | Iron: 5mg