Ingredients

The following ingredients have 4 Servings
  • olive oil
  • 3½ lbs / 1½ kg boneless lamb roast
  • 3 stalks fresh rosemary
  • 10 cloves of garlic (cut into slivers to stuff inside lamb)
  • 1 onion (quartered)
  • fresh oregano
  • 1 bay leaf
  • ½ teaspoon thyme
  • ⅔ cup chicken stock
  • ½ cup red wine
  • juice of a lemon
  • 2 slices of lemon
  • salt and pepper to taste
  • lamb stock/drippings
  • 1 tablespoon potato starch
  • 2 tablespoons water

Instruction

  • Prepare the lamb by randomly stabbing with shallow cuts using a small sharp knife, and stuffing ½ the garlic and fresh rosemary pieces. Season the lamb with salt and pepper, and rub all over with 1 tablespoon of oil.
  • Brown the lamb by heating the oil in the Saute mode in the Instant Pot. Sear the lamb on all sides (about 4 minutes). Remove the lamb and set aside.
  • Add the onions and remaining garlic and saute until caramelized (about 5 minutes).
  • Add red wine to de-glaze the pan. Add the herbs, chicken stock, juice of a lemon with the lemon slices into the Instant Pot.
  • Place the lamb, fat site up, inside the Instant Pot, close lid and set to SEALING.
  • Use the PRESSURE COOK setting on high for 90 minutes. Naturally VENT or use a kitchen towel to safely quick release VENT.
  • Remove lamb and cover with foil while you prepare the lamb gravy.