Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

If you want medium-rare lamb, this is not the recipe for you. We’re going completely in the other direction – lamb cooked so long that it is fall-off-the-bone tender. 1 Traditionally, this recipe is pitched as “Lamb so tender you can eat it with a spoon.” Now, that’s a little bit of hyperbole – a spoon? Not really. But if you’re a fan of tender braises and pot roasts, you’ll love this leg of lamb.

Now, for a pressure cooker recipe, this one takes a while. A 4 pound lamb roast is a big piece of meat, and it takes about 90 minutes at high pressure for the lamb to cook all the way through, plus a natural pressure release. 2 “90 minutes!” I can hear you saying. “That’s not fast!” Well, it is if you’re starting with traditional French recipe that roasts for 7 hours in the oven. If you’re curious, I tried out different timings: at 60 minutes, it was still tough most of the way through, and at 75 minutes, it was almost tender enough, but it was not quite done in the center of the roast, near the bone. 90 minutes was perfect – tender all the way through.

(Looking for a quicker lamb recipe? Check out pressure cooker lamb shanks – the smaller pieces of lamb cook in about half the time.)

Recipe: Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Inspired by: Ambassade D’Auvergne’s seven-hour leg of lamb, Patricia Wells, Bistro Cooking

Equipment

Yields 8-12

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)

Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes) - the classic French recipe, sped up with the help of a pressure cooker.

15 minPrep Time

2 hrCook Time

2 hr, 15 Total Time

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Ingredients

  • 1 tablespoon olive oil
  • 4-pound bone in leg of lamb roast (the sirloin half if possible)
  • 1 tablespoon Diamond Crystal kosher salt or 1 1/2 teaspoons table salt
  • 1 teaspoon fresh ground black pepper
  • 1 large onion, sliced thin
  • 1/2 teaspoon Diamond Crystal kosher salt
  • 1 cup dry white wine (dry Riesling)
  • 1 cup chicken stock (or water)
  • 6 cloves garlic, crushed
  • 3 sprigs fresh rosemary
  • 6 sprigs fresh thyme
  • Minced parsley to garnish

Directions

  1. Brown the lamb: Heat the tablespoon of oil over medium-high heat (“sauté” mode on an electric PC) until shimmering, about 3 minutes. Sear the lamb roast, about 4 minutes a side, then move it to a bowl.
  2. Sauté the onion and simmer the wine: Add the onion to the pot, sprinkle with 1/2 teaspoon of salt, and sauté until just starting to soften, about 3 minutes. Add the white wine and bring to a simmer, scraping any browned bits of lamb and onion from the bottom of the pot, about 2 minutes.
  3. Add everything to the pot: Pour in the chicken stock, then stir in the garlic, rosemary, and thyme sprigs. Add the lamb and any lamb juices in the bowl
  4. Pressure cook the lamb: Lock the pressure cooker lid and bring the pressure cooker up to high pressure. Cook on high pressure for 90 minutes in an electric PC, 75 minutes in a stovetop PC. Let the pressure come down with a natural pressure release, about 20 minutes.
  5. Serve: Carefully lift the lamb roast out of the cooker and transfer to a platter (I use a slotted spatula and a pair of kitchen tongs). Strain the liquid in the pot into a fat separator and let it settle for 10 minutes. Slice the lamb roast, pour some of the defatted liquid over the slices, and serve, passing the rest of the defatted liquid as a sauce. (Or serve the lamb family style, with the sauce straight out of the pot. Just pour it over the roast after you discard the herb sprigs).
Cuisine: French | Recipe Type: Pressure Cooker
https://www.dadcooksdinner.com/pressure-cooker-7-hour-leg-of-lamb-in-90-minutes/

 

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Pressure Cooker Lamb Shanks
Pressure Cooker Irish Lamb Stew
Pressure Cooker Beef Pot Roast

My other Pressure Cooker Recipes

 

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  1. To paraphrase Terry Pratchett, we’re so far from medium-rare lamb we’re approaching it from the other side.

  2. And, it’s not the weight so much as the thickness. The heat has to penetrate into the center of that blocky piece of lamb.

12 Comments

  1. Maggie /

    Just wanted you to know we made this last night and it was fabulous!!!!!!

  2. That IS a hell of a long time for a pressure cooker! I’ve never cooked anything for longer than about 45min in mine but I’ve never tried a leg of lamb. I know some PC’s exert a higher pressure than others, varying from 41kPa (6PSI) to more than 130kPa (18.9PSI). You wouldn’t happen to know what yours is, would you?

  3. 90 Minutes isn’t too long – The more you use the Instapot or any pressure cooker, the more you will run into meats that need it. I did a 5-6 pound pork butt – Kahlua Pork ( so simple – pork, pink salt, liquid smoke , banana leaves and thats it) that actually needed 90 – plus 25. But it was melt in your mouth terrific after that. Compare to 18 hours in the smoker or cooking at 215-220 in the oven its still a bargain!

  4. Could I just leave the wine out if I don’t want to use alcohol or should I replace it with another liquid and if so, what is best?

  5. Any suggestions for a boneless leg of lamb? Less time in the pc for no bone?

    • I don’t know, sorry, never tried boneless leg of lamb in the PC.

    • I just cooked a 7 pound boneless leg of lamb in the Instant Pot. (It was 10 pounds but the whole thing wouldn’t fit so I had to cut part off.) I still set it for 90 minutes and then released the steam manually because I was out of time to wait! Most of it was very tender, but parts were a little tough. I think it probably had more to do with the quality of the lamb than the cooking method. I broiled in the oven first, rather than trying to squeeze it into the Instant Pot on saute, and I used red wine instead of white – it was delicious! I’ll cut up the leftovers and use the slightly less tender part in a shepherd’s pie. Yum!

  6. Any guesses on how long a 3lb roast will take?

    • Go with the timing as-is. The goal is fall-off-the-bone-tender lamb, so a little extra cooking time won’t hurt.

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