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A foolproof Greek Instant Pot Lamb recipe with rosemary, garlic, oregano, thyme, lemon and red wine. An easy pulled lamb or tender roast dinner recipe, a pressure cooker favorite!
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Instant Pot Lamb Roast - Greek Style (Video)

A foolproof Greek Instant Pot Lamb recipe with rosemary, garlic, oregano, thyme, lemon and red wine. An easy pulled lamb or tender roast dinner recipe, a pressure cooker favorite with a lamb gravy recipe!
Course Dinner
Cuisine Greek
Keyword Greek Lamb, Instant Pot Lamb, Instant Pot Lamb with Gravy, Pulled Lamb, Roast Dinner
Prep Time 5 minutes
Cook Time 1 hour 40 minutes
Total Time 1 hour 45 minutes
Servings 4 people
Author Peter's Food Adventures

Equipment

  • Instant Pot or Electric Pressure Cooker

Ingredients

  • olive oil
  • lbs / 1½ kg boneless lamb roast
  • 3 stalks fresh rosemary
  • 10 cloves of garlic cut into slivers to stuff inside lamb
  • 1 onion quartered
  • fresh oregano
  • 1 bay leaf
  • ½ teaspoon thyme
  • cup chicken stock
  • ½ cup red wine
  • juice of a lemon
  • 2 slices of lemon
  • salt and pepper to taste

Lamb Gravy

  • 1 tablespoon potato starch
  • 2 tablespoons water

Instructions

  • Prepare the lamb by randomly stabbing with shallow cuts using a small sharp knife, and stuffing ½ the garlic and fresh rosemary pieces. Season the lamb with salt and pepper, and rub all over with 1 tablespoon of oil.
  • Brown the lamb by heating the oil in the Saute mode in the Instant Pot. Sear the lamb on all sides (about 4 minutes). Remove the lamb and set aside.
  • Add the onions and remaining garlic and saute until caramelized (about 5 minutes).
  • Add red wine to de-glaze the pan. Add the herbs, chicken stock, juice of a lemon with the lemon slices into the Instant Pot.
  • Place the lamb, fat site up, inside the Instant Pot, close lid and set to SEALING.
  • Use the PRESSURE COOK setting on high for 90 minutes. Naturally VENT or use a kitchen towel to safely quick release VENT.
  • Remove lamb and cover with foil while you prepare the lamb gravy.

Lamb Gravy

  • Strain the lamb stock from the Instant Pot, separating the cooked onions and herbs from the lamb stock.
  • Using a turkey baster, separate the lamb fat from the lamb stock. Discard the fat.
  • Turn the Instant Pot to SAUTE, and pour the lamb stock back in.
  • Prepare the potato starch slurry. Add cold water to a glass and mix in the potato starch. Pour into the lamb stock and cook for 2 minutes until it thickens. If you want it thicker, add another teaspoon of starch with water and cook. Serve with the lamb.

Video

Notes

Sometimes I buy a larger roast, 4lbs/2kg, and I do not adjust the cooking time from 90 minutes in the Instant Pot. You can add an extra 15 minutes if you like, but I don't find that it is necessary because it's a pressure cooker.