There’s something truly magical about the aroma of a lamb roast filling the kitchen, and this Sage and Marjoram Lamb recipe makes that elegant experience incredibly simple. By harnessing the power of the Instant Pot, we’re taking a classic leg of lamb and transforming it into a melt-in-your-mouth masterpiece in a fraction of the time. The earthy notes of sage, the sweet fragrance of marjoram, and a hint of thyme create a beautiful herb crust that seasons the meat to perfection. A simple pan gravy made from the cooking liquids is the perfect finishing touch. Get ready for a dinner that tastes like it took all day, but was ready in just over an hour!
Ingredients
• 6 lb / 2.7 kg Leg of Lamb
• 1 tbsp Olive Oil
• 1 ½ tsp Dried Sage
• 1 ½ tsp Dried Marjoram
• ¼ tsp Dried Thyme
• 2 tsp Minced Garlic
• 1 Bay Leaf
• 1 ½ cups / 360 ml Chicken Broth
• 2 tbsp Arrowroot Starch (or Cornstarch)
• Salt and Black Pepper, to taste
Instructions
1. Directions
2. In a small bowl, combine the dried sage, marjoram, thyme, minced garlic, salt, and pepper to create your herb rub.2. Pat the leg of lamb completely dry with paper towels, then rub the herb mixture evenly over the entire surface of the meat.3. Set your Instant Pot to the SAUTÉ function on high. Add the olive oil. Once hot, carefully place the lamb in the pot and sear on all sides until a deep, golden-brown crust forms, about 3-4 minutes per side.4. Pour in the chicken broth to deglaze the pot, scraping any browned bits from the bottom. Add the bay leaf.5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on the MEAT/STEW setting for 60 minutes.6. Once the cooking cycle is complete, perform a quick pressure release. Carefully transfer the lamb to a cutting board and tent with foil to rest.7. Set the Instant Pot back to the SAUTÉ function. In a small bowl, whisk the arrowroot starch with 2-3 tablespoons of cold water to create a slurry, then slowly whisk it into the broth in the pot.8. Continue to cook, stirring constantly, until the sauce has thickened into a gravy, about 2-3 minutes.9. Carve the rested lamb against the grain. Drizzle generously with the warm gravy and serve immediately.
Nutritional Information
• Nutrition Per Serving
• Calories: 620
• Total Fats: 26g
• Net Carbs: 3g
• Protein: 58g
• Fiber: 0.1g
Pro Tips
• Pat the lamb completely dry with paper towels before applying the rub. This is the secret to achieving a deep, flavorful crust when searing.
• After searing the lamb, use a splash of the chicken broth to deglaze the pot, scraping up any browned bits stuck to the bottom. This adds immense flavor to your gravy.
• Let the lamb rest for at least 10-15 minutes before carving. This allows the juices to redistribute, ensuring every slice is moist and tender.
FAQ
Q: Can I use fresh herbs instead of dried for this recipe
A: Yes, you can substitute fresh herbs. A general rule is to use three times the amount of fresh herbs as dried. For this recipe, that would be about 1.5 tablespoons each of fresh, chopped sage and marjoram, and ¾ teaspoon of fresh thyme.
Q: What if my leg of lamb is smaller or larger than 6 lbs
A: You will need to adjust the cooking time. A good guideline is to cook the lamb on high pressure for 10 minutes per pound. For a smaller roast, decrease the time, and for a larger one, increase it. Ensure the lamb is fully cooked before serving.
Q: Is it necessary to sear the lamb before pressure cooking
A: Searing the lamb is highly recommended. This step creates a deep, golden-brown crust through the Maillard reaction, which adds a significant amount of rich, savory flavor to both the meat and the final pan gravy.
Q: Can I use something other than arrowroot starch to thicken the gravy
A: Absolutely. Cornstarch is an excellent substitute and is mentioned in the recipe. You can use it in the exact same quantity. Alternatively, you could use a flour-based roux, though this will require a few extra minutes of cooking to remove the raw flour taste.
