Instant Pot Lamb
User Reviews
5
Instant Pot Lamb
Description
Instant Pot Lamb features a bone-in lamb shoulder browned before pressure cooking in a savory broth mixed with anchovies, garlic purée, and herbs. The anchovies dissolve into the stock, boosting the umami without a fishy taste, while fresh rosemary and dried oregano subtly flavor the meat. Cooking the lamb on high pressure for 90 minutes tenderizes the meat thoroughly and allows the flavors to meld.
The cooking process includes browning the meat for caramelized color and flavor, then deglazing the pot to incorporate all fond into the sauce base. Natural pressure release followed by quick release helps retain moisture and texture. This lamb is suitable for festive occasions and pairs well with mint jelly or fresh herbs as garnish, which bring brightness to the rich meat.
For extra flavor, part of the stock can be substituted with white wine before pressure cooking. Removing any trussing from rolled lamb shoulder is recommended to ensure even cooking. The recipe offers about 6 WW Blue Plan SmartPoints per serving.
Ingredients
- 2 teaspoon olive oil
- 4 pounds lamb shoulder bone in
- 2 cups beef stock or chicken stock
- 6 anchovies fillets from a can, chopped
- 1 teaspoon Garlic puree
- 1 prig rosemary fresh
- 1 teaspoon oregano dried
- salt
Instructions
- Set the Instant Pot to sauté and add oil to the insert.
- When hot, add lamb shoulder and brown on both sides, then remove, place on a plate and set aside.
- Turn off the Instant Pot, add stock and scrape the bottom of the insert to deglaze.
- Then mix in the anchovies and garlic purée.
- Put the lamb back in the Instant Pot insert, sprinkle the oregano and salt on top and add in the rosemary sprig.
- Place lid on the Instant Pot, close and turn the valve to the sealing (not venting) position.
- Set the Instant Pot to manual/pressure cook, high pressure for 90 minutes.
- When cook time is done, allow for at Natural Pressure Release (NPR) of 15 minutes and then perform a quick pressure release (QPR) to remove remaining steam.
- Slice, garnish and serve.
Notes
- Use bone-in lamb shoulder and remove any cooking string before preparation.
- Consider replacing some stock with white wine for added depth of flavor.
- Serve with mint jelly and garnish with fresh herbs like parsley and rosemary for a festive presentation.
- Garnishing with sliced green onions and pomegranate seeds adds color for holiday meals.
- One serving contains about 6 WW Blue Plan SmartPoints.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 300 kcal
% Daily Value*
| Calories | 300kcal | 15% |
| Carbohydrates | 3g | 1% |
| Protein | 40g | 80% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 126mg | 42% |
| Sodium | 250mg | 10% |
| Potassium | 646mg | 14% |
| Sugar | 1g | 2% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 34mg | 3% |
| Iron | 3.7mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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