- 4–5 pound leg of lamb, fat trimmed
- 1 cup low-sodium beef broth
- 2 tablespoons dried rosemary
- 1 1/2 tablespoons extra-virgin olive oil
- 4 garlic cloves, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Salt & pepper to taste
- 1 tablespoon oil (to sear the meat, optional)
- Season the lamb generously with salt and pepper.
- Optional sear: Heat oil in a large skillet over medium-high heat. Add the lamb and sear evenly on all sides, approximately 3-5 minutes. Let cool to the touch.
- In a small bowl, mix together the rosemary paste ingredients. Rub the rosemary paste mixture evenly all over the lamb.
- Pour broth into the slow cooker. Add the seasoned lamb.
- Cook HIGH 4-5 hours or LOW 8-10.
- Season the lamb generously with salt & pepper.
- Turn the on the pressure cooker to saute. Once hot, add oil and the lamb and sear a few minutes on both sides until browned. You may need to cut your lamb into pieces to make it fit and you may need to do this in batches. Remove lamb and let cool.
- Pour broth into the pressure cooker and deglaze by scraping off any browned bits from the bottom with a wooden spoon.
- In a small bowl, mix together rosemary paste ingredients. Once the lamb as cooled to the touch, rub the rosemary paste mixture evenly all over. Add the seasoned lamb to the pot.
- Select manual setting. Adjust to high pressure & and set time for 15-20 minutes per pound of meat (see note below).When cook time has completed, naturally for about 10 minutes, then quick release for remaining pressure.
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The Instant Pot manual (https://instantpot.com/instantpot-cooking-time) recommends that you cook leg of lamb 15 minutes per pound of meat. I have found that I need at least 20 minutes per pound.