Imagine sinking your teeth into a succulent, tender leg of lamb that has been infused with the rich flavors of garlic, rosemary, and thyme—all prepared in just over an hour! This Pressure Cooker Lamb Leg recipe is not only a celebration of New Zealand cuisine but also a game changer for your dinner table. With minimal prep time and maximum flavor, you'll be amazed at how easy it is to impress your family and friends with this mouthwatering dish. Ready to elevate your cooking game? Let’s dive into the details of this irresistible recipe!
Prep Time: 15 mins
Cook Time: 90 mins
Total Time: 105 mins
Cuisine: New Zealand
Serves: 4 servings
Ingredients
- 1 leg of lamb (about 4-5 lbs)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups beef broth
- 1 tablespoon rosemary, chopped
- 1 tablespoon thyme, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing your ingredients. Take the leg of lamb and pat it dry with paper towels to remove excess moisture. This will help achieve a nice sear.
- Season the lamb generously with salt and pepper on all sides. This enhances the flavor of the meat.
- In your pressure cooker, heat 2 tablespoons of olive oil over medium-high heat. Once hot, carefully place the seasoned leg of lamb in the pot.
- Sear the lamb for about 4-5 minutes on each side until it develops a rich, golden-brown crust. This step adds depth of flavor to the final dish.
- Once the lamb is browned, remove it from the pressure cooker and set it aside on a plate.
- In the same pot, add the minced garlic and sauté for about 1 minute, stirring constantly to prevent burning. You want the garlic to become fragrant.
- Next, pour in 2 cups of beef broth, scraping the bottom of the pot with a wooden spoon to deglaze and lift any browned bits. This will add even more flavor to the broth.
- Add the chopped rosemary and thyme to the pot, stirring to combine the herbs with the broth.
- Return the seared leg of lamb to the pressure cooker, ensuring it is submerged in the liquid as much as possible.
- Secure the lid of the pressure cooker and ensure the pressure valve is set to sealing. Cook on high pressure for 90 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 15 minutes, then carefully switch the valve to venting to release any remaining pressure.
- After all the pressure has been released, remove the lid and carefully take out the leg of lamb. Let it rest on a cutting board for about 10 minutes before slicing.
- While the lamb is resting, you can strain the cooking liquid if desired, discarding the solids. You can also reduce the liquid in the pressure cooker by simmering it on the sauté setting until it thickens.
- Slice the lamb against the grain into thick slices and serve with the reduced cooking liquid drizzled over the top. Enjoy your delicious New Zealand-style pressure cooker lamb leg!
Tips
- Sear for Flavor: Don’t skip the searing step! Browning the lamb before pressure cooking enhances the overall flavor and gives your dish a beautiful color.
- Herb Variations: Feel free to experiment with herbs! While rosemary and thyme are classic choices, adding a bit of oregano or mint can give your lamb a unique twist.
- Resting is Key: Allow the lamb to rest after cooking. This helps the juices redistribute, ensuring each slice is moist and flavorful.
- Deglaze for Depth: When adding the beef broth, make sure to scrape the bottom of the pot well. Those browned bits are packed with flavor and will enrich your sauce.
- Thicken the Sauce: If you prefer a thicker sauce, after removing the lamb, simmer the cooking liquid on the sauté setting until it reduces to your desired consistency.
- Serve with Sides: Pair your lamb with roasted vegetables or creamy mashed potatoes to create a complete and satisfying meal that will wow your guests!
Nutrition Facts
Calories: 350kcal
Carbohydrates: 1g
Protein: 45g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 140mg
