Imagine tender, succulent lamb that falls apart with the gentlest touch, infused with classic Greek flavors that transport you straight to the sun-drenched islands of the Mediterranean. This Instant Pot Greek Leg of Lamb is not just a recipe—it's a game-changing culinary experience that will revolutionize your dinner game. With minimal prep and maximum flavor, you'll create a restaurant-quality dish that will have your family and friends begging for seconds!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: Greek
Serves: 6 servings
Ingredients
- 4 lb leg of lamb
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- Juice of 1 lemon
Instructions
- Remove the leg of lamb from refrigerator 30 minutes before cooking to bring to room temperature. Pat the lamb dry with paper towels to ensure proper seasoning adherence.
- In a small bowl, combine minced garlic, olive oil, dried oregano, salt, and black pepper to create a marinade. Rub this mixture thoroughly all over the lamb, ensuring even coverage.
- Turn the Instant Pot to sauté mode. Add a small amount of olive oil and brown the lamb on all sides, approximately 2-3 minutes per side, to develop a rich, caramelized exterior.
- Pour the chicken broth into the Instant Pot around the lamb, being careful not to wash off the seasoning. Squeeze fresh lemon juice over the meat.
- Close the Instant Pot lid, set the valve to sealing position, and select the meat/stew function. Cook on high pressure for 50-60 minutes, depending on desired doneness.
- Once cooking is complete, allow natural pressure release for 15 minutes, then carefully do a quick release for any remaining pressure.
- Remove the lamb from the Instant Pot and let it rest on a cutting board for 10-15 minutes before slicing against the grain.
- Optional: Reduce the remaining liquid in the Instant Pot using sauté mode to create a flavorful sauce for serving.
- Slice the lamb and serve hot, garnished with fresh herbs like rosemary or parsley if desired.
Tips
- Temperature Matters: Always let your lamb sit at room temperature for 30 minutes before cooking to ensure even heat distribution.
- Pat Dry for Perfect Seasoning: Use paper towels to remove excess moisture from the lamb, which helps the marinade stick and promotes better browning.
- Searing is Key: Take time to brown the lamb on all sides before pressure cooking. This step develops deep, rich flavors through caramelization.
- Don't Wash Away Seasonings: When adding broth, pour carefully around the lamb to preserve the delicious herb and garlic coating.
- Natural Pressure Release: Allow at least 15 minutes of natural release to keep the meat tender and juicy.
- Resting is Crucial: Let the lamb rest 10-15 minutes after cooking to redistribute juices, ensuring each slice is moist and flavorful.
- Bonus Tip: Use the remaining cooking liquid to create a quick, flavorful sauce by reducing it in sauté mode.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
