Electric Pressure Cooker Lamb Recipe

Name: Electric Pressure Cooker Lamb
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon McCormick Garlic Powder; 1 tablespoon McCormick Rosemary Leaves crushed; 2 teaspoons sea salt from McCormick(R) Sea Salt Grinder; 1 teaspoon McCormick Thyme Leaves; 1/2 teaspoon McCormick Black Pepper Ground; 2 tablespoons vegetable oil; 1 leg of lamb semi-boneless, about 4 pounds; 2 medium carrots peeled and cut into 2-inch chunks; 1 yellow onion medium, cut into wedges; 1 cup chicken stock Kitchen Basics(R) Original; 1/2 cup dry white wine; 1/4 cup water; 2 tablespoons cornstarch

Servings: persons

1 tablespoon McCormick Garlic Powder
1 tablespoon McCormick Rosemary Leaves crushed
2 teaspoons sea salt from McCormick(R) Sea Salt Grinder
1 teaspoon McCormick Thyme Leaves
1/2 teaspoon McCormick Black Pepper Ground
2 tablespoons vegetable oil
1 leg of lamb semi-boneless, about 4 pounds
2 medium carrots peeled and cut into 2-inch chunks
1 yellow onion medium, cut into wedges
1 cup chicken stock Kitchen Basics(R) Original
1/2 cup dry white wine
1/4 cup water
2 tablespoons cornstarch

1
Mix spices and salt in small bowl. Set aside.
2
Heat oil on saute setting of electric pressure cooker (instant pot) until shimmering. Sprinkle 1/2 of the seasoning mixture evenly over lamb. Place lamb in pot. Cook 8 to 10 minutes or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pot. Arrange carrots and onion around lamb. Close lid.
3
Set to cook for 25 minutes on high pressure. Once cooking is completed, allow pressure to release naturally with vent closed for 15 minutes. Vent pot to release remaining pressure; remove lid (quick release method). (Check manufacturer's manual for safe operating directions.) Remove lamb and vegetables from pot; set aside and keep warm.
4
Set electric pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5 to 10 minutes. Mix water and cornstarch in small bowl. Stir into pot with wire whisk. Cook, stirring occasionally, 1 to 2 minutes or until thickened. Serve lamb and vegetables with gravy.

306

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon McCormick Garlic Powder, 1 tablespoon McCormick Rosemary Leaves crushed, 2 teaspoons sea salt from McCormick(R) Sea Salt Grinder, 1 teaspoon McCormick Thyme Leaves, and more.

Yes, Electric Pressure Cooker Lamb falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Electric Pressure Cooker Lamb

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