Instant Pot Mediterranean Lamb Roast With Potatoes This Instant Pot lamb roast recipe is amazing because of the garlic and Mediterranean herbs. When you take your first bite… wow! And it’s faster and more moist than cooking it in the oven! [by Wardee Harmon]

Instant Pot Mediterranean Lamb Roast With Potatoes This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! December 12, 2016 By Wardee Harmon 2 Comments Facebook Like48Facebook49Pinterest1TwitterEmail Instant Pot Mediterranean Lamb Roast With Potatoes | This Instant Pot lamb roast recipe is amazing because of the garlic and Mediterranean herbs. When you take your first bite... wow! And it's faster and more moist than cooking it in the oven! | TraditionalCookingSchool.com Oh my lamb! My family loves lamb. We would choose a lamb roast over a turkey or a ham any day. And we often do… especially on holidays like Thanksgiving, Christmas, or Easter. My favorite lamb recipe comes from an old cookbook of my mom’s called The Art of Syrian Cookery by Helen Corey (1962). Which I now own myself and I treasure it! Instant Pot Mediterranean Lamb Roast With Potatoes | This Instant Pot lamb roast recipe is amazing because of the garlic and Mediterranean herbs. When you take your first bite... wow! And it's faster and more moist than cooking it in the oven! | TraditionalCookingSchool.com This Instant Pot lamb roast recipe is amazing because of the herbs and garlic rub — it fills up the house while it’s roasting and when you take your first bite… wow. (If you’re a member of Traditional Cooking School and have access to past thank you videos, you’ll find the original Leg of Lamb Roast recipe in the Member Area with the thank you videos.) Anyway, I took the original recipe and tweaked it to work in the Instant Pot. And I added the cooking of the potatoes in the same pot, too, so they would absorb the wonderful broth, herbs, and spices from the roast. It turned out amazing. More moist. Faster than doing it in the oven. Still the amazing flavors from the herb rub. Mmmm… give me more! Enjoy! (I have no doubt you will!) Mediterranean Leg Of Lamb Roast {Instant Pot} Print This roast lamb is amazing because of the herbs and garlic rub -- it fills up the house while it's 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. Author: Wardee Harmon Recipe type: Main 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) Instructions 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! Do you love lamb roast, like we do? Have you ever made an Instant Pot lamb roast? What is your favorite holiday main dish? Download Our Free & Easy Instant Pot Recipe: "Pressure Cooker Sourdough Cornbread" Fluffy, delicious, and easy! With just 12 minutes of cooking time, it's a quick and easy side dish to serve with chili or stew. This cornbread will soon become a family favorite! Sourdough prepares the grains for best nutrition and digestion AND adds a nice tang. Don't worry, it's not too sour! :-) Click below to download the free Pressure Cooker Sourdough Cornbread... Which, by the way, turns out great in your Instant Pot, too! Enter your first name... Enter your email address... Get FREE Recipe Now This post may contain affiliate links. We only recommend products and services we wholeheartedly endorse. Thank you for supporting Traditional Cooking School by GNOWFGLINS with your purchases. Our family thanks you! Filed Under: Celebrations, Food Preparation, Main Dishes, Main Dishes (Gluten-Free), Middle Eastern Foods, Middle Eastern Foods (Gluten-Free), Pressure Cooking, Recipes Facebook Like48Facebook49Pinterest1TwitterEmail About Wardee Harmon Wardeh ('Wardee') lives in Indiana with her dear family. She's the author of The Complete Idiot's 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+. Comments Helen says December 13, 2016 at 11:23 pm This sounds wonderful; I love lamb! Something to keep in mind 🙂 IP recommends you NOT put a towel over the valve for safety reasons, so I stopped doing it. PS – your bio still says Oregon 🙂 Reply Jen says December 17, 2016 at 10:43 am I LOVE lamb but have always been intimidated to try making it. My mom used to make leg of lamb on Easter with garlic cloves stuffed into the meat. I’m allergic to white potatoes (can’t have any nightshades). Do you think rutabaga would work? Sometimes I use white sweet potatoes, but am afraid they’d be too sweet in this dish. Thank you! Jen PS – I have your Complete Idiot’s Guide to Fermenting Foods and LOVE it! I’ve recommended it to many people at classes I teach on how to make water kefir. Thank you for sharing your wisdom with us! 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