(Total Time: 50 MIN| Serves: 6)
2 lbs lamb leg, chopped
8 garlic cloves
1 large onion, finely chopped
6 bacon slices
3 cups beef broth
2 tbsp butter
1 tsp dried rosemary
½ tsp salt
¼ tsp black pepper, freshly ground
Plug in the instant pot and grease the bottom with butter. Press the ‘’Sauté’’ button and heat up.
Add onions and bacon. Stir well and cook for 3 minutes. Press the ‘’Cancel’’ button and set aside.
Meanwhile, place the meat on a clean work surface. Using a sharp knife, make 8 incisions into the meat and place garlic clove in each. Rub with spices and transfer to the pot.
Pour in the broth and seal the lid. Set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 25 minutes on high pressure.
When done, release the pressure naturally and carefully open the lid.
Per Serving(Calories 453| Total Fats 23.6g | Net Carbs: 3.8g | Protein: 52.5g |Fiber: 0.6g)