Mediterranean Leg Of Lamb Roast (Instant Pot

Mediterranean Leg Of Lamb Roast (Instant Pot

Mediterranean Leg Of Lamb Roast (Instant Pot

Mediterranean Leg Of Lamb Roast (Instant Pot

Ingredients

  • Meat

    • 5 lb Leg of lamb, bone-in or boneless
  • Produce

    • 2 peeled and cut into pieces 2-1/2 to 3 pound potatoes
    • 1 Bay leaf
    • 3 cloves Garlic
    • 1 tsp Ginger
    • 1 tsp Marjoram
    • 1 tsp Sage
    • 1 tsp Thyme
  • Canned Goods

    • 2 cups Broth
  • Baking & Spices

    • 2 tbsp Arrowroot powder
    • 1/2 tsp Pepper
    • 1 tsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Olive oil

Found on

Description

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

This roast lamb is amazing because of the herbs and garlic rub -- it fills up the house while its roasting and when you take your first bite... wow. The potatoes even cook in the same pot, so they absorb the wonderful broth, herbs, and spices too!Adapted from The Art of Syrian Cookery by Helen Corey (1962). Serves 4 to 5.

Wardeh (Wardee) lives in Indiana with her dear family. Shes the author of The Complete Idiots Guide to Fermenting Foods and other traditional cooking eBooks, and she teaches online classes in the fundamentals of traditional cooking, sourdough, cultured dairy, cheesemaking, fermentation, kids cooking, dehydrating, allergy-free cooking, cooking outside, pressure cooking, and more. Connect with Wardee and Traditional Cooking School friends on Facebook, Instagram, Pinterest, YouTube, Twitter and Google+.

Ingredients

  • 2 tablespoons olive oil
  • 5 to 6 pound leg of lamb, bone-in or boneless
  • 1 teaspoon sea salt
  • 1 bay leaf, crushed
  • ½ teaspoon pepper
  • 1 teaspoon marjoram
  • 1 teaspoon sage
  • 3 cloves garlic, minced
  • 1 teaspoon ginger
  • 1 teaspoon thyme
  • 2 cups broth
  • 2-1/2 to 3 pound potatoes, peeled and cut into 2 to 3 pieces
  • 2 to 3 tablespoons arrowroot powder + ⅓ cup water (optional)

Directions

  • 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.
  • 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.
  • Finally, whisk the arrowroot into the 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!
traditionalcookingschool.com

traditionalcookingschool.com

478 1
Title:

Instant Pot Lamb Roast With Mediterranean Herbs & Potatoes

Descrition:

Cut the cooking time of lamb by moving it from the oven to the pressure cooker! This Instant Pot lamb roast with potatoes is quick, easy, and delicious!

Mediterranean Leg Of Lamb Roast (Instant Pot

  • Meat

    • 5 lb Leg of lamb, bone-in or boneless
  • Produce

    • 2 peeled and cut into pieces 2-1/2 to 3 pound potatoes
    • 1 Bay leaf
    • 3 cloves Garlic
    • 1 tsp Ginger
    • 1 tsp Marjoram
    • 1 tsp Sage
    • 1 tsp Thyme
  • Canned Goods

    • 2 cups Broth
  • Baking & Spices

    • 2 tbsp Arrowroot powder
    • 1/2 tsp Pepper
    • 1 tsp Sea salt
  • Oils & Vinegars

    • 2 tbsp Olive oil

The first person this recipe

traditionalcookingschool.com

traditionalcookingschool.com

478 1

Found on traditionalcookingschool.com

Traditional Cooking School by GNOWFGLINS

Instant Pot Lamb Roast With Mediterranean Herbs & Potatoes

Cut the cooking time of lamb by moving it from the oven to the pressure cooker! This Instant Pot lamb roast with potatoes is quick, easy, and delicious!