Sage and Marjoram Lamb

(Total Time: 80 MIN| Serves: 4)

Ingredients:
1 ½ tsp Sage
1 ½ tsp Marjoram
¼ tsp Thyme
1 Bay Leaf
2 tsp minced Garlic
2 tbsp. Arrowroot
1 ½ cups Chicken Broth
6 pounds Leg of Lamb
Salt and Pepper, to taste

Directions:

  1. Heat the oil in your IP on SAUTE.
  2. Combine the herbs with garlic and salt and pepper, and rub into the meat.
  3. Place the lamb in the IP and sear on all sides, until browned.
  4. Pour the broth over and add the bay leaf.
  5. Close the lid and cook for 60 minutes on MEAT/STEW.
  6. Release the pressure quickly and transfer the lamb to a plate.
  7. Set the IP to SATE and whisk in the arrowroot.
  8. Cook until the sauce is thickened.
  9. Drizzle over the lamb.
  10. Serve and enjoy!

Per Serving (Calories 620| Total Fats 26g | Net Carbs 3g | Protein 58g |Fiber: 0.1g)