Instant Pot leg of lamb, slow roasted flavor and fork tender lamb in half the time. This Greek-style lamb has all the flavors you’d expect ~ garlic, lemon, oregano, rosemary and thyme, braised in the Instant Pot with wine and stock. Serve with some Greek potatoes and pan juices, no thick gravy here.
Roast lamb is kind of intimidating, at least I think so. My dad, the great cook that he was, made it occasionally, and while it usually was very good, sometimes I found it a little too, well, “muttony”. My parents also took us out to eat all the time, all over Chicago. You know where the lamb was always great? Greek Town. Always tender and garlicky and lemony. The Greeks know how to do lamb, that’s for sure.
After making my corned beef in the pressure cooker this year, and loving it, I decided to try a boneless leg of lamb for Easter. And with a Greek flavor profile that could compete with my favorite Greek restaurants and Greek friend’s home cooking (her pastitsio is to die for!). I think I found it with this recipe.
First off, this is not pink slices of lamb roast, this is unabashedly well-done ~ fall apart tender, juicy and flavorful, not at all tough and dry. Think pot roast, served with pan juices, not gravy. It’s lovely this way.
Let’s talk boneless leg of lamb for a second. I use about a 4 to 4½ pound roast that comes in a mesh-string bag to hold it’s shape together because, well, the bone was removed. I remove the mesh to brown the roast really well and I find you can just reshape it for the Instant Pot, no worries here. Like I said, this is more of a fork tender pot roast, not carved slices of lamb.
STEP BY STEP INSTRUCTIONS
- Season the lamb with paprika, garlic, salt and pepper. Cut slits all over and insert slivers of garlic.
- Heat some olive oil on sauté setting and brown the lamb roast all over.
- Remove the lamb, toss in some onion and garlic and cook to soften.
- Deglaze the pot with some white wine.
- Add some more liquid, chicken stock.
- We’re getting there. Turn off the sauté setting and add some more stuff. Lemon juice, fresh thyme and rosemary sprigs, fresh oregano, more dried oregano and bay leaves.
- Return the lamb to the pot, seal and cook under high pressure for 90 minutes.
Remove the lamb to a cutting board. Strain the cooking liquid and skim off quite a bit of the fat. You now have the flavorful juices to spoon over the succulent, tender lamb. I like to serve with Greek potatoes that I roasted in olive oil, lemon, oregano and some chicken stock in the oven until golden brown. Click here to see how to make Greek potatoes like I did.
This Greek Instant Pot Leg of Lamb is such a treat, perfect for the Easter holiday. And leftovers make a wicked gyros sandwich the next day, just sayin’ Enjoy ~ Kelly🍴🐦
- I have also made mustard and herb leg of lamb the Julia Child way, delicious!! It is the other way I was talking about with lamb, pink and sliced, a medium rare roast.
- Leftover lamb… try Leftover Lamb Flatbreads!
- This is the advice and method I followed for making Greek potatoes.
This time I made some gyros sandwiches with the leftover lamb. It is easy to slice after refrigeration. I just heated up some of the rendered fat and browned several slices in it, along with some of the pot juices. Pile the browned lamb on warm pita with onions, tomato if you have it, and some tzatziki sauce.
You can use store bought for sure, but here’s an authentic and easy recipe for homemade tzatziki that I used. I also popped some leftover potato in the sandwich for good measure, never saw that in Chicago but it’s a thing in some places!
Greek Instant Pot Leg of Lamb
- 4 - 4½ pound boneless leg of lamb, string mesh removed
- Several cloves of garlic, peeled, cut into slivers
- Olive oil
- Kosher salt and fresh cracked pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 onion, peeled and quartered
- 1 cup dry white wine
- 1¼ cup chicken stock, preferably homemade
- ½ cup lemon juice from 2 to 3 lemons
- 7-10 sprigs thyme
- 3 sprigs rosemary
- 1 sprig oregano
- 2 teaspoons dried oregano
- 2 bay leaves
- With a sharp paring knife, pierce lamb and make a hole, slip in a sliver of garlic. Repeat and insert as many slivers of garlic as you can, evenly distributed all over the roast.
- Drizzle the lamb with a little olive oil, season all over with the garlic powder, paprika, salt and pepper. Heat 1 tablespoon of olive oil in the insert on the sauté setting until hot. Add lamb and brown well on both sides, 4 to 5 minutes per side.
- Remove lamb to plate. Add onion and cook until starting to soften. Add a couple whole cloves of peeled, smashed garlic and cook until fragrant. Add wine and deglaze pan, stirring up any brown bits and reducing by about half.
- Turn off sauté setting and add remaining ingredients; chicken stock, lemon juice and herbs. Give a quick stir to combine and place lamb roast back in pot, seam side down. The liquid should come up the sides but not completely submerge the roast, about 2¼ to 2¾ cups, add more stock or water, if needed.
- Seal electric pressure cooker and cook on high for 90 minutes. Let pressure release naturally for 20 minutes, then release any remaining pressure manually. Remove lamb to cutting board, rest 10 minutes. Strain pot juices and skim any excess fat, taste for salt and pepper. Shred/cut lamb into slices/pieces and arrange on platter. Surround with roasted potatoes and spoon defatted cooking liquid all over lamb and potatoes. Enjoy!