• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Traditional Cooking School by GNOWFGLINS

Dish up the simple joy of healthy, down-home foods your family will LOVE… tonight.

Join 12,000+ families served since 2010!

  • Join Now
  • About
    • About Wardee & TCS
    • Our Team
    • FAQs & Help
    • Contact
  • Recipes
  • Blog
    • Recipes
    • Archives
  • Podcast
    • #AskWardee
    • Know Your Food with Wardee (retired)
  • Shop
    • Bible-Based Cooking Program
    • Print Textbooks
    • eBooks & eCourses
    • Recommended Tools & Supplies
    • More Books We Love
    • Complete Idiot’s Guide To Fermenting Foods
      • Errata
  • Login
You are here: Home » Food Preparation » Mediterranean Instant Pot Lamb Roast With Potatoes

Learn how to make your own sourdough starter... get it going in just 5 minutes! Click here to download FREE instructions!

Mediterranean Instant Pot Lamb Roast With Potatoes

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Jump to Recipe Print Recipe Jump to Video
Print Friendly, PDF & Email

Cooking a roast leg of lamb in the Instant Pot is the best (and easiest) way to prepare a lamb shank. The incredible flavor combination of herbs and spices fills the dish (and your home) with amazing aromas, and cooking the potatoes in the broth makes them taste just as divine. The gravy made from the cooking broth is the best gravy you’ll ever taste!

photo collage of lamb roast sprinkled with spices and potatoesOh my lamb!

My family loves lamb, especially a roast leg of lamb.

We would choose a lamb roast over a turkey or a ham any day.

And we often do… especially on holidays like Thanksgiving, Christmas, or Easter. But truly, if I find a great deal on a leg of lamb, I buy it, stick it in the freezer, then pull it out for any special occasion, even if it’s just hosting friends for Sunday dinner!

My favorite roast leg of lamb recipe comes from an old cookbook of my mom’s called The Art of Syrian Cookery by Helen Corey (1962), which I now own myself and I treasure it!

Instant Pot Mediterranean Lamb Roast With Potatoes | This Instant Pot lamb roast recipe is amazing because of the garlic and Mediterranean herbs. When you take your first bite... wow! And it's faster and more moist than cooking it in the oven! | TraditionalCookingSchool.com

This roasted leg of lamb recipe is amazing because of the herbs and garlic rub. The fragrant aroma fills up the house while it’s roasting and when you take your first bite… wow. Not to mention, this recipe has been adapted for the Instant Pot, so you don’t have to roast low and slow all day long!

The magic of the pressure cooker is simply incredible!

Truly, anyone who eats this will think you slaved all day in the kitchen to make it, but you’ll know the truth!

(If you’re a member of Traditional Cooking School and have access to past thank you videos, you’ll find the original Leg of Lamb Roast recipe in the Member Area with the thank you videos.)

Should I Roast the Lamb With or Without the Shank?

Roasted lamb can be made with or without the bone, but I prefer bone in for a few reasons. First, because anything you cook with the bone in will retain its juiciness (just as all meat should!), and second, I think the presentation of the lamb roast with the bone in looks prettier.

But truly, the choice is up to you. When using a pressure cooker, you don’t need to adjust the cook time for bone in vs. bone out. So the recipe instructions will remain the same.

searing lamb roast in the instant pot

Instant Pot Leg of Lamb Recipe Tips

  • Don’t skip the searing part. This browns up the sides of the lamb shank and helps seal in all those yummy juices to keep the meat incredibly moist.
  • Trust the seasonings! I know, especially in the states, we aren’t always up to experimenting with a lot of herbs together, but this combination is truly a winning combination!lamb roast spices in yellow jar on granite countertop
  • If you can handle cornstarch or flour, you can use them to thicken the gravy at the end instead of arrowroot powder. The consistency of the gravy using arrowroot can be a bit more gelatinous than you’re used to. So only use it if you need to for dietary reasons.
  • The quick release valve is your friend! Don’t be intimidated by the steam that will pour out. Just use a towel or a pot holder over the nozzle.
  • Can sub any root vegetables for the potatoes (or in addition to the potatoes).

making lamb gravy in the instant pot

More Benefits to Cooking Your Lamb Roast in the Instant Pot

Using the Instant Pot to cook your lamb makes the meat fall apart tender because of the high pressure, but I also love that the potatoes cook up in just about 15 minutes, too (MUCH faster than roasting them in the oven).

The best part about this recipe is it’s cooked in ONE pot from start to finish, from the searing to the roasting, cooking the potatoes and making the gravy. Does it get any better than that? Making this recipe the “old-fashioned way” would take a large skillet to sear the meat, a large roasting pan for the roast leg of lamb, another pan for the potatoes, and finally a pot for the gravy. That’s FOUR dirty dishes we’ve combined into just one!

Can I Use A Different Type of Roast For This Recipe?

You certainly can! The combination of the herbs and spices in this recipe are nothing short of remarkable. When I first started learning about Mediterranean cooking, sometimes the combination of herbs seemed weird to me (and I questioned whether they’d taste good together). But after making this recipe so many times, I’ll use this spice rub for other roasts like beef, pork and even game meat.

lamb roast with colored potatoes on white platter with rosemary and tea cloth

What Pairs Well With Lamb?

We think potatoes are the perfect side for lamb. But truly, most root vegetables would work well here. In fact, get fancy and do a medley of root vegetables!

The presentation will look fantastic with all the different colors (which is why I love serving it with a potato medley). But adding in some carrots, parsnips or other root vegetables would work great. Just be sure the roasting time is similar or they may end up too mushy or too firm.

I added the cooking of the potatoes in the same pot for this recipe so they would absorb the wonderful broth, herbs, and spices from the roast. They turned out to be the best potatoes I’ve ever had!

They were more moist, cooked faster than roasting them in the oven and still had the amazing flavors from the herb rub. Mmmm… give me more!

How to Make Instant Pot Lamb Shank

lamb roast sprinkled with spices and potatoes
3.66 from 96 votes
Print

Mediterranean Leg Of Lamb Roast {Instant Pot}

This roast lamb is amazing because of the herbs and garlic rub -- it fills up the house while it's roasting and when you take your first bite... wow. The potatoes even cook in the same pot, so they absorb the wonderful broth, herbs, and spices too! Adapted from The Art of Syrian Cookery by Helen Corey (1962). Serves 4 to 5.
Course Main
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 612 kcal
Author Wardee Harmon

Ingredients

Roast

  • 2 tablespoons extra virgin olive oil
  • 5 to 6 pound leg of lamb bone-in or boneless
  • 1 teaspoon sea salt
  • 1 bay leaf crushed
  • 1/2 teaspoon ground black pepper
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried sage
  • 3 cloves garlic minced
  • 1 teaspoon ground ginger
  • 1 teaspoon dried thyme
  • 2 cups broth
  • 2-1/2 to 3 pound potatoes peeled and cut into 2" to 3" pieces

Gravy

  • 2 to 3 tablespoons arrowroot powder optional
  • 1/3 cup pure water

Instructions

  1. Turn electric cooker to sauté, or put stove-top cooker on burner over medium heat.
  2. Let it get quite hot. If using an electric cooker, wait until the screen says HOT.
  3. Then drizzle in olive oil.
  4. Put the roast in, and swirl it around so it can get coated with oil.
  5. Lift it off the bottom of the cooker to prevent sticking.
  6. Then let it sear on one side, then flip it over to sear on the other side.
  7. Sprinkle the roast with the salt, pepper, and all herbs.
  8. Add broth.
  9. Then cover the pot, checking the seal and components to make sure all is well.
  10. If using an electric cooker, set to high pressure for 50 minutes.
  11. If using a stove-top cooker, bring to high pressure and maintain for 45 to 50 minutes.
  12. Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release.
  13. Open the lid.
  14. Add potatoes.
  15. Then cover the pot, checking the seal and components to make sure all is well.
  16. If using an electric cooker, set to high pressure for 10 minutes.
  17. If using a stove-top cooker, bring to high pressure and maintain for 9 to 10 minutes.
  18. Then, when cooking time is done, place a towel over the venting knob to do a quick pressure release. Open the lid.
  19. Check potatoes for doneness.
  20. Then, using a slotted spoon, transfer the potatoes and roast to a serving platter.
  21. Cover to keep warm while you make the gravy out of the broth.
  22. Finally, whisk the arrowroot into the 1/3 cup water, then add to the broth in the pot while stirring. It should thicken immediately from the retained heat; you can turn it to sauté if it needs additional heat for thickening.

  23. Serve and enjoy!

Recipe Video

Recipe Notes

  • Depending on the size of your lamb shank or lamb roast, you may not be able to brown it in your Instant Pot. If this is the case, brown it in a large pan on the stovetop before proceeding.
  • Don't skip the gravy! This really does make the dish. If you can tolerate flour, you can sub flour for the arrowroot and simply thicken the gravy that way. 
Nutrition Facts
Mediterranean Leg Of Lamb Roast {Instant Pot}
Amount Per Serving
Calories 612 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 229mg76%
Sodium 1286mg56%
Potassium 1510mg43%
Carbohydrates 21g7%
Fiber 3g13%
Sugar 1g1%
Protein 77g154%
Vitamin A 250IU5%
Vitamin C 14mg17%
Calcium 64mg6%
Iron 11mg61%
* Percent Daily Values are based on a 2000 calorie diet.

This Recipe was featured in 43 Fresh & Vibrant Instant Pot Recipes For Spring (Keto, Paleo, Whole30) and 47 Recipes For A Happy Instant Pot Thanksgiving & Christmas {pressure cooker, too}.

Do you love lamb roast, like we do? Have you ever made an Instant Pot lamb roast? What is your favorite holiday main dish?

We only recommend products and services we wholeheartedly endorse. This post may contain special links through which we earn a small commission if you make a purchase (though your price is the same).

Posted in: Celebrations Food Preparation Main Dishes Main Dishes (Gluten-Free) Middle Eastern Foods Middle Eastern Foods (Gluten-Free) Pressure Cooking Recipes

About Wardee Harmon

Wardee lives in the Boise area of Idaho with her dear family. She's the lead teacher and founder of the Eat God's Way online cooking program as well as the author of Fermenting, Sourdough A to Z, and other traditional cooking books. Eat God's Way helps families get healthier and happier using cooking methods and ingredients from Bible Times like sourdough, culturing, and ancient grains.

Reader Interactions

Comments

  1. Helen says

    December 13, 2016 at 11:23 pm

    This sounds wonderful; I love lamb! Something to keep in mind 🙂

    IP recommends you NOT put a towel over the valve for safety reasons, so I stopped doing it.

    PS – your bio still says Oregon 🙂

    Reply
  2. Jen says

    December 17, 2016 at 10:43 am

    I LOVE lamb but have always been intimidated to try making it. My mom used to make leg of lamb on Easter with garlic cloves stuffed into the meat. I’m allergic to white potatoes (can’t have any nightshades). Do you think rutabaga would work? Sometimes I use white sweet potatoes, but am afraid they’d be too sweet in this dish.

    Thank you!
    Jen
    PS – I have your Complete Idiot’s Guide to Fermenting Foods and LOVE it! I’ve recommended it to many people at classes I teach on how to make water kefir. Thank you for sharing your wisdom with us!

    Reply
    • Millie Copper says

      December 19, 2016 at 3:51 pm

      Hi Jen,

      Yes, rutabagas or turnips. Or maybe leave them out and have a rice pilaf on the side? 🙂

      Millie
      Traditonal Cooking School Support

      Reply
    • Holly says

      May 2, 2017 at 7:47 pm

      or carrots!

      Reply
    • Charles says

      December 29, 2018 at 11:36 pm

      Turnips are a very good alternative to potatoes , also those big daikon radishes are very good Cooke also then there are those things like jimica in the Spanish section , I’m not too familiar with them but track down a Spanish person in that section , they are glad to help

      Reply
    • thomas ryan says

      January 27, 2019 at 5:04 pm

      I would go with turnips,.. rudabagas and parsnips are pretty strong flavors. I also recommend some carrots to balance the “cabbage” flavors with a little sweetness.

      Reply
  3. Vickie says

    December 19, 2016 at 5:13 pm

    I wish to substitute Australian Lamb Shoulder for the Leg (goes on sale at the nearby International Market for about $2.49lb which is still expensive for us.). What adjustments should I make? Would I need to brine it first or just lessen the pressure cooking time? A pressure cooker chart I have states to PC a leg of lamb on high for 35 minutes with natural pressure release and a lamb shoulder for 25 minutes NPR. Since you are cooking this for 50 minutes with a quick release (you added on the 15 minutes that it normally takes to release pressure) do I just cook this for 40 minutes on high with a quick release? Thank you!

    Reply
    • Millie Copper says

      December 20, 2016 at 3:23 pm

      Hi Vickie,

      Yes, it sounds reasonable to reduce the pressure cooking time by 10 minutes. We can’t guarantee it though as we’ve have not tried this recipe with a lamb shoulder. 🙂

      Millie
      Traditional Cooking School Support

      Reply
      • Daniel B. says

        January 28, 2018 at 8:42 pm

        Without a doubt you need to reduce this to 35 minutes. 40 minutes with a 4 1/2 pound like a lamb made it way overcooked

        Reply
  4. Cindy McPhee says

    December 22, 2016 at 8:45 pm

    Planning to try this for Christmas dinner.
    When you say broth, do you mean beef? chicken? vegetable?
    Thanks!

    Cindy

    Reply
    • Millie Copper says

      December 23, 2016 at 11:35 am

      Hi Cindy,

      You can use any kind of broth you wish/have on hand. 🙂

      Millie
      Traditional Cooking School Support

      Reply
  5. Sarah McKenna says

    December 26, 2016 at 11:13 am

    I made this for Christmas dinner and it was a big hit! Thank you Wardah!

    Btw, I am trying to click 5 stars but it will only let me select 4 stars (using android phone)

    Reply
  6. Melissa says

    December 28, 2016 at 9:52 am

    Could you make this recipe with a frozen roast?

    Reply
    • Millie Copper says

      January 3, 2017 at 11:00 am

      Hi Melissa,

      You could. It would need more cooking time. We’re not sure how much more. You should look in a pressure cooking book (like Lorna Sass‘) to find out how much to add per pound of frozen.

      Millie
      Traditional Cooking School Support

      Reply
  7. Monica says

    January 11, 2017 at 10:17 pm

    This is my first time ever cooking lamb, other than ground on the stovetop. It turned out amazing, thank you!!

    Reply
  8. Monica says

    January 11, 2017 at 10:21 pm

    I forgot to mention, I’m in ketosis so I did cabbage, carrots, parsnips, red onion, celery, and garlic at the end and added more liquid (my homemade bone broth). I shredded the lamb and ended up with a soup. Delicious.

    Reply
  9. Doug says

    January 15, 2017 at 8:52 pm

    Incredible recipe. Cooked it tonight and it turned out nearly perfect. I think I need to adjust the times for my pressure cooker, but other than that, it was delicious.

    Reply
  10. Jamie says

    March 17, 2017 at 8:20 pm

    What degree of doneness does this cook the lamb to?

    Reply
    • Millie Copper says

      March 21, 2017 at 1:43 pm

      Hi Jamie,

      The lamb will end up fully cooked when using the recipe as written. You could decrease the cooking time for a little pink or increase for well done.

      Millie, TCS Customer Success Team

      Reply
  11. Debra Perez says

    March 20, 2017 at 11:13 am

    My pressure cooker doesn’t have pressure and time options, but instead you choose the type of food cooking and adjust from there. Would I choose the meat option and still do the same amount of time? Thanks so much!!

    Reply
    • Millie Copper says

      March 20, 2017 at 7:33 pm

      Hi Debra,

      That should work fine! Just ensure that you are on high pressure and adjust the time as needed.

      Millie
      CS Customer Success Team

      Reply
  12. Jennifer Jacks says

    April 8, 2017 at 5:12 pm

    Thanks for the great recipe! I cooked my potatoes carrots and onion for about 5 minutes instead of 10- it was great.

    Reply
  13. Meghan says

    April 8, 2017 at 10:06 pm

    I could only find a 4 1/2 pound boneless leg of lamb or a 6 1/12 pound bone in. I wanted to make sure it could fit in my pot so I went with the 4 1/2 pound boneless. Do I need to adjust the cooking time at all?

    Also do you pressure cooke it directly in the pot or use the wire rack?

    Reply
    • Millie Copper says

      April 12, 2017 at 10:50 am

      Hi Meghan,

      The cooking time should be perfect for that size. No need to use the rack. You’ll sear the meat first and then add everything else directly in the pot.

      ~Millie, TCS Customer Success Team

      Reply
  14. Christie ferguson says

    April 15, 2017 at 6:35 pm

    Hi have a 6pd boneless leg of lamb I am going to cook in the pressure cooker without any potatoes we like it a little pink how long should I cook it for

    Reply
    • Millie Copper says

      April 18, 2017 at 12:40 pm

      Hi Christie,

      What temperature do you aim for when roasting?

      Wardee looks for an internal temp of 135 degrees Fahrenheit for a little pink.

      She would say stick with what’s written and check temp/doneness at the point when most people would be adding potatoes. If it’s done, proceed. If not, add a little more time.

      It should still be a little pink at this point, but we can’t promise.

      You could also try 5 to 10 minutes less just in case and then test for doneness.

      ~Millie, TCS Customer Success Team

      Reply
  15. Brandon says

    April 19, 2017 at 8:47 pm

    You salt and season the lamb after browning it?

    Reply
    • Millie Copper says

      April 20, 2017 at 5:40 pm

      Hi Brandon,

      Yes, Wardee seasons after the browning step. 🙂

      ~Millie, TCS Customer Success Team

      Reply
  16. Lynn Knudsen says

    May 15, 2017 at 9:58 pm

    Just made this Sunday – made the while house smell sooooo good!
    So tender – best lamb I have ever enjoyed!
    Thankyou!!!

    Reply
  17. Michelle says

    May 30, 2017 at 12:25 pm

    Can I double this recipe?

    Reply
    • Millie Copper says

      May 30, 2017 at 2:59 pm

      Hi Michelle,

      A double recipe won’t fit in the 6 quart Instant Pot. If you have an 8-quart and 2 roasts will fit below the max fill line (plus the potatoes) you could give it a try.

      Sear the roasts one at a time.

      Maybe not add double the amount of potatoes (depending on what fits when it’s time to add them). Be sure to keep everything below the max fill line.

      ~Millie, TCS Customer Success Team

      Reply
  18. Karen says

    July 4, 2017 at 12:14 am

    Made this today and it was super delicious. Extremely tender, and lots of gravy.

    Reply
  19. Kimberly says

    July 31, 2017 at 10:16 am

    I could only find a 3.47 lb lamb roast. What do I need to decrease the time too when cooking in my instant pot?

    Reply
    • Millie Copper says

      August 1, 2017 at 2:08 pm

      Hi Kimberly,

      A lamb roast of that size would be 35 to 40 minutes. 🙂

      ~ Millie, TCS Customer Success Team

      Reply
  20. Bessie says

    November 30, 2017 at 1:41 pm

    My whole family (5 kids ages 3-15 too) agreed this was delicious! A keeper. I just made a 5.09lb lamb roast without veggies & used total of 70 minutes to make it fall-apart tender. I served the meat w/gravy over riced cauliflower & steamed carrots on the side. I plan to serve this rich main dish (with clean-eating grassfed lamb from Austrailia purchased at Costco) for Christmas as it’s much more affordable than to make grassfed chuck roast or a pasture raised turkey/ham.

    Reply
  21. Susie Pedersen says

    February 6, 2018 at 4:59 pm

    Hi! I recently bought an Instant Pot and I’ve made lots of wonderful dishes but I’ve been afraid to make any roasts because we live our beef & lamb rare.
    Can you make bone-in leg of lamb rare? Thanks! Hoping to make this for dinner tonight!
    Susie aka cooknwoman

    Reply
    • Peggy says

      February 7, 2018 at 2:08 pm

      Hi Susi,
      I have not tried cooking a rare bone-in leg of lamb in an Instant Pot. You can definitely remove some time (maybe 10 or 15 minutes) from the recipe then adding time as need to get your desired doneness.

      ~Peggy, TCS Customer Success Team

      Reply
  22. Evelyn Burwell says

    March 26, 2018 at 8:47 pm

    Do you used fresh or dried spices/herbs?

    Reply
    • Millie Copper says

      March 28, 2018 at 5:18 pm

      Hi Evelyn,

      Wardee uses fresh garlic while the rest are dried. 🙂

      ~ Millie, TCS Customer Success Team

      Reply
  23. Beth says

    July 19, 2018 at 8:11 pm

    Do you start this roast from room temperature or fridge temperature? I am wondering if the starting temperature would affect the cooking time. Thanks!

    Reply
  24. Beth says

    July 20, 2018 at 7:00 am

    Did you start this lamb from room temperature or from refrigerator temperature? Will this affect the cooking time? Thank you!

    Reply
    • Peggy says

      July 20, 2018 at 3:26 pm

      Hi, Beth,
      The lamb was cooked straight from the refrigerator. Whether you start from the refrigerator or room temperature it will not affect the cooking time. 🙂
      ~Peggy, TCS Customer Success Team

      Reply
  25. Nanci says

    October 25, 2018 at 9:06 pm

    Hi, Beth,
    The lamb was cooked straight from the refrigerator. Whether you start from the refrigerator or room temperature it will not affect the cooking time. 🙂
    ~Peggy, TCS Customer Success Team

    Reply
  26. Kelli says

    December 27, 2018 at 10:26 pm

    I just made this tonight – never cooked lamb before, and second time cooking with a pressure cooker (Instant Pot). It was absolutely perfect! Not too dry nor underdone. I think I added more salt than was called for because we love salt and used about 1 Tbs herbs de Provence in place of all the other herbs. Thank you so much! My family adored it.

    Reply
  27. Matt says

    January 1, 2019 at 11:07 am

    Is 30 minutes sufficient time for a 4.5 lb lamb leg? I want it slightly pink

    Reply
  28. Sonya Hemmings says

    January 2, 2019 at 10:27 am

    Hi, Matt:

    I’m happy to help! Yes, 30 minutes would be a good starting place. Then, if it’s too pink, you can add more time.

    Let us know how it goes!

    Sonya
    TCS Customer Success Team

    Reply
  29. Robert Kishish says

    February 23, 2019 at 12:02 pm

    I’m going to use a boneless leg of lamb. Should I tie that into shape of the lamb leg. Or should I cook it laid out flat?

    Reply
    • Sonya Hemmings says

      February 25, 2019 at 8:30 am

      No need to shape it. Just cook it as is. 🙂

      Sonya, TCS Customer Success Team

      Reply
  30. Carol Summers says

    April 12, 2019 at 5:47 pm

    I made this and it was wonderful. First time I ever cooked a leg of lamb. Did not add potatoes. Took the bone with some meat on it and the broth and made soup with some baby carrots, mushrooms and greens. Took the fat (it was a grass-fed lamb and I didn’t want to waste it) and made hamburgers in it. So good! Thanks!

    Reply
  31. Maya says

    November 10, 2019 at 2:19 am

    Trying this tonight with shoulder of lamb instead of leg of lamb. Due to the fat content, I prefer to do oven roasting on a rack, so the end result isn’t so greasy (yes, I do own an Instant Pot). I must say, the combination of herbs intrigues me. They don’t seem like anything that would go together well, but I’ve tried recipes like this before (that is to say, herbs that I wouldn’t think in a million years would taste good together) with excellent results.

    I’m doing an overnight marinade with the herbs and the broth in a ziplock bag. Only thing I’m doing different as far as seasonings is using 1/2 tsp regular thyme, and 1/2 tsp of lemon thyme out of my greenhouse. I’m using beef broth, as I think it works better with lamb than chicken. And crushing bay leaf? Bleh, lightly spun it in my electric herb grinder. I have bad arthritis, cut me some slack. LOL Will get back with you on the results.

    Given the greasy cut, I’m going to slice the potatoes and lightly crisp them in my air fryer, then degrease the juice from the roast, and lightly boil the potatoes in it for a few minutes.

    Hope you don’t mind me playing fast and loose with your cooking methods, but the herb combo was to interesting to resist.

    Ciao!

    Reply
  32. Leah says

    January 13, 2020 at 3:59 am

    Wow. This is amazing. So tender and tasty. My whole family of 5 – kids 22, 19 and 14 all loved it, which is hard to achieve!!

    I made it with 1kg of boneless leg of lamb and cooked for 30 minutes, and then 10 with the potatoes, halving all the herbs and spices but keeping the broth quantity. I was a but nervous about cooking times as I’m new to instant pork but It was perfect. Mouth wateringly tender. Thank you. This will be a go to recipe.

    Reply
  33. Peter Knight says

    February 7, 2021 at 8:27 pm

    Hi there! I made this meal today and it was great. I had no marjoram so I substituted 2/3 a teaspoon or oregano. I really liked how quick and almost effortless it was to prepare. Clean up was a breeze too. The only problem with IP cooked roasts (and slow cooker roasts) is that the meat is all well done. I do like medium rare lamb and beef. But on the flip side there was no overcooked or undercooked meat and the taste was fabulous. All in all I give this 2 thumbs up and consider it a total win. I copied the recipe into my ‘favorites’ recipe book. I will definitely make this again. Thank you and God bless! 🙂

    Reply
    • Peggy says

      February 8, 2021 at 11:15 am

      Hi, Peter,
      I’m so happy you enjoyed this recipe! God bless you as well. 🙂
      ~Peggy, TCS Customer Success Team

      Reply
  34. Darcie says

    August 25, 2021 at 4:07 pm

    Can I use a frozen lamb shank?

    Reply
    • Danielle says

      August 26, 2021 at 7:21 am

      Hi, Darcie.

      Yes, you can use frozen lamb. You’ll need to adjust the time up upwards depending on the size of the shank.

      ~Danielle, TCS Customer Success Team

      Reply
      • Darcie says

        August 26, 2021 at 7:20 pm

        Thank you!!

        Reply
  35. Ellen Weiner says

    April 26, 2024 at 11:28 pm

    Hi there! I have a 7.5 pound roast, and I’d love to have it a little pink inside. Would you have a suggestion for timing? I was so nervous till I found your page. Thank you for the great recipe

    Reply
    • Danielle says

      April 29, 2024 at 8:10 am

      I would start at 40 minutes and see if you need a bit more.

      ~Danielle, TCS Customer Success Team Lead

      Reply
3.66 from 96 votes (96 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Hi and Welcome!

I’m Wardee Harmon and I help Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!… like I was. Click here for more…

Recently on the Blog

  • Fizzy Apple Cider Switchel (VAD)
  • VitaClay Review & Buyer’s Guide
  • How to Make Healthy Cookies #AskWardee 006
  • Bean and Barley Soup (Instant Pot, Stove Top)
  • Soaked Spelt Banana Bread (VAD)
  • Ancient Grains 101
  • How to Heal Digestive Issues Naturally (Leaky Gut, SIBO, IBS, Celiac & more)
  • How To Meal Plan In 4 Easy Steps (KYF103)
  • Debunking 4 Sourdough Myths (& How To Overcome Them)
  • How To Use A Pressure Cooker 101

Recently Commented

  • Anonymous on Middle Eastern Kefir Cheese Balls {with free video!}
  • Genelle Johnson on Sourdough Einkorn Rosemary Focaccia
  • SUE mom divorced on 5 Ways to Take Care of Yourself During Your Period
  • YTmp3 on How To Make Healthy Mild-Tasting Mayonnaise #AskWardee 128
  • Debbie on 45 Real Food Copycat Recipes (Olive Garden, Chipotle & more!)
  • YTmp3 on Homemade Sauerkraut In A Stoneware Crock
  • AJ on Homemade Dog Food In The Instant Pot

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

Before Footer

g-NOWF-glinz

…are what we eat! God’s Natural, Organic, Whole Foods, Grown Locally, In Season.

We love working with other Christian families who love good food and want to eat according to God’s design…

Not only because we believe it’s the healthiest way, but because we want to give Him glory for creating good food as the best medicine!

Learn more about GNOWFGLINS here…

https://www.youtube.com/watch?v=IOcH27DM1dI

Eat God’s Way Cooking Program

Our Eat God’s Way cooking program is for Christian families who know they should eat healthy but are tired of complicated, time-consuming, weird-tasting, and unsustainable “healthy” diets…

…who want to look and feel better, save time and money, and have more energy for enjoying family life and serving Him fully!

Join 12,000+ families served since 2010! Learn more here…

Copyright © 2025 Traditional Cooking School by GNOWFGLINS • About • Help • Privacy • Partners

This Instant Pot lamb roast recipe is amazing because of the garlic and Mediterranean herbs. When you take your first bite... wow! And it's faster and more moist than cooking it in the oven!

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.