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

Found on traditionalcookingschool.com

Description

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!