Pot Roast leg of Lamb
Pot Roast leg of Lamb

Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, pot roast leg of lamb. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Unbelievably Healthy, Tender Lamb Raised On Protected, Pristine Pastures. When Meat's Raised Right, It Tastes Better Than Anything You've Ever Had. Place the carrots and leek, whole, on the bottom of the pot. Then place the leg of lamb on top so it is supported by the vegetables (I actually had to saw off a bit of bone with a hacksaw to make it fit my pan!) Then rub the oil and herb mixture into the outside of the lamb, by hand.

To get started with this particular recipe, we have to prepare a few components. You can cook pot roast leg of lamb using 7 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Pot Roast leg of Lamb:
  1. Take 1.2-1.5 Kg leg of lamb
  2. Take rosemary and some spices that you like
  3. Take 2 cloves garlic, chopped
  4. Prepare 1 small onion, sliced
  5. Take 1 cup water and cider to cover the lamb
  6. Take Option - stock, soy sauce, 1/4 lemon
  7. Prepare to taste Salt and pepper

Remove the lamb from the pot and turn off the heat. Rub the mixture all over the lamb. Add the remaining tablespoon of olive oil to the Instant Pot and choose the sauté setting. Lay out the boned leg of lamb and season with salt and pepper.

Instructions to make Pot Roast leg of Lamb:
  1. Place the lamb in a ovenproof dish with lid. All ingredients in and add the liquid. Lid on.
  2. Slowly cook the lamb in the pre-heated oven at 180°C for 3 hours. Upside down the lamb a couple of times and pour the liquid over the lamb occasionally. Add more water, if needed. Last 20 minutes, remove the lid and continue to cook.
  3. Take out the lamb from the dish and leave it in the warm place for at least 30 minutes. Meanwhile, make the gravy from the liquid or use it for the sauce straight away. Serve with potatoes and greens.

Add the remaining tablespoon of olive oil to the Instant Pot and choose the sauté setting. Lay out the boned leg of lamb and season with salt and pepper. Scatter over a little of the chopped rosemary, then roll up the leg and secure with string. Heat the pot, then brown the lamb all over in the oil. Cut the onion, celery and carrot into large pieces and add them to the pot with the butter.

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