Description
Greek Leg of Lamb made in the Instant Pot gives you the best of both worlds-fork tender lamb in half the time of traditional recipes. Flavored with oregano and lemon, this is the perfect recipe for Easter, Sunday dinner, or any occasion!
Ingredients
Units
Scale
- 2 tablespoons olive oil
- 4-5 lb boneless leg of lamb roast
- 2 cloves of garlic, minced
- salt and pepper
- juice of 2 lemons
- 1 tablespoon dried oregano
- 2 sprigs fresh oregano
- 1 cup white wine or chicken broth
- 4-5 large potatoes, cut into eighths
Instructions
- Remove leg of lamb from netting if necessary. Add olive oil to the Instant Pot and set to Sauté mode.
- Season the lamb with salt and pepper and oregano. Sear the lamb on all sides, about 4 minutes per side.
- Remove lamb and turn off sauté mode. Add half of the wine or broth and deglaze the bottom of the pan, by scraping any brown bits into the liquid.
- Add potatoes to the Instant Pot.
- Place the lamb on top the potatoes and pour the remaining wine/broth and lemon juice over the top. Cover lamb with fresh oregano and garlic.
- Seal the Instant Pot and set to high pressure for 90 minutes. Allow to naturally release pressure after cooking, this usually takes about 25 minutes.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Course
- Method: Instant Pot
- Cuisine: Greek
Nutrition
- Serving Size:
- Calories: 449
- Sugar: 2.4 g
- Sodium: 458.9 mg
- Fat: 13.2 g
- Carbohydrates: 30.4 g
- Protein: 49.8 g
- Cholesterol: 145.2 mg