Leg of Lamb

  

Yield: 10 servings 
Preparation Time: 15 minutes 
Cooking Time: 1 hour 25 minutes

Ingredients: 
- 1 (4 pound) grass-fed bone-in leg of lamb 
- Salt and freshly ground black pepper, to taste 
- 2 tablespoons butter 
- 1 large yellow onion, sliced thinly 
- 1 ½ cups homemade chicken broth, divided 
- 2 tablespoons fresh lemon juice 
- 6 garlic cloves, crushed 
- 6 fresh thyme sprigs 
- 3 fresh rosemary sprigs 

1.     Season the leg of lamb with salt and black pepper generously. 
2. Place the butter in the Instant Pot and select “Sauté.” Then add the leg of lamb and sear for about 4 minutes per side or until browned completely. 
3. Transfer the leg of lamb into a large plate. 
4. Now add the onion and a little salt and cook for about 3 minutes. 
5. Add a little broth and cook for about 2 minutes, scraping the brown bits from the bottom. 
6. Select “Cancel” and stir in the cooked leg of lamb and remaining ingredients. 
7. Secure the lid and place the pressure valve to the “Seal” position. 
8. Select “Manual” and cook under “High Pressure” for about 75 minutes.  
9. Select “Cancel” and carefully do a “Natural” release. 
10. Remove the lid and with the tongs and transfer the leg of lamb onto a cutting board. 
11. Strain the pan liquid into a bowl. 
12. Cut the leg of lamb into desired-sized slices. 
13. Pour in the strained liquid over the sliced leg of lamb and serve. 

Nutrition Information per Serving:  
Calories: 455 
Fat: 33.1 grams 
Carbohydrates: 2.6 grams  
Protein: 33.2 grams