Learning how to cook leg of lamb in a pressure cooker is a fantastic way to enjoy this special cut on a regular weeknight. A pressure cooker significantly reduces the cooking time for leg of lamb, producing fall-apart tender meat with deep flavor. This method locks in juices and infuses the meat with any herbs and spices you choose, resulting in a meal that feels far more labor-intensive than it actually is.
Whether you have a bone-in or boneless leg, the process is straightforward. We will cover everything from selecting your meat to serving it perfectly. You’ll be amazed at how simple it is to achieve restaurant-quality results at home.
Let’s get started with what you need to know before you begin cooking.
How To Cook Leg Of Lamb In Pressure Cooker
This section provides the complete, step-by-step method for pressure cooking your leg of lamb. Follow these instructions carefully for the best results. The key steps are searing the meat, building flavor with aromatics, pressure cooking, and finishing with a rest.
Essential Ingredients And Equipment
Before you start, gather your ingredients and tools. Having everything ready makes the process smooth and enjoyable.
For the lamb and seasoning, you will need:
- 1 leg of lamb (4 to 6 pounds), bone-in or boneless
- 2 tablespoons olive oil or a neutral high-heat oil
- Salt and freshly ground black pepper
- 4-6 cloves garlic, minced or sliced
- 1 large onion, roughly chopped
- 2 cups liquid (such as broth, stock, water, or wine)
- Fresh herbs like rosemary, thyme, or mint
For the equipment, ensure you have:
- A 6-quart or larger electric or stovetop pressure cooker
- Tongs and a sturdy spatula
- A sharp knife for trimming
- Kitchen twine (if tying a boneless roast)
- A meat thermometer (highly recommended)
Step-By-Step Cooking Instructions
Now, let’s walk through the cooking process from start to finish. These numbered steps will guide you to a perfectly cooked leg of lamb.
Step 1: Prepare The Lamb
Start by patting the leg of lamb completely dry with paper towels. This is crucial for getting a good sear. If you have a boneless leg, you may want to tie it with kitchen twine into a uniform shape for even cooking. Generously season the entire surface with salt and pepper, pressing the seasoning into the meat.
Step 2: Sear The Meat
Set your pressure cooker to the “Sauté” function (or use medium-high heat on a stovetop model). Add the oil. Once the oil is hot, carefully place the lamb in the pot. Sear it for 3-4 minutes per side, until a golden-brown crust forms. You don’t need to sear every single surface, just the major sides. Remove the lamb and set it aside on a plate.
Step 3: Sauté Aromatics And Deglaze
In the same pot, add the chopped onion. Cook for 2-3 minutes until it begins to soften. Add the garlic and cook for another minute until fragrant. This builds a flavor foundation. Next, pour in your chosen liquid—beef or chicken broth works wonderfully. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot. This step, called deglazing, adds incredible depth to your sauce and prevents a “burn” warning.
Step 4: Pressure Cook
Place the trivet or a steamer basket inside the pressure cooker over the liquid. This elevates the meat so it doesn’t boil. Carefully set the seared leg of lamb on the trivet. Sprinkle your fresh herbs over and around the meat. Secure the lid, set the valve to sealing, and cook on high pressure. For a 4-6 pound leg, the cook time is typically 18-22 minutes per pound. A boneless roast will be on the shorter end of this range.
Step 5: Natural Release And Rest
Once the cooking time is complete, let the pressure release naturally for at least 15-20 minutes. This gradual release allows the meat to reabsorb juices, keeping it tender. After this period, carefully turn the valve to release any remaining pressure. Open the lid away from your face. Use a meat thermometer to check the internal temperature; it should read 145°F for medium-rare or 160°F for medium. Finally, transfer the lamb to a cutting board, tent it loosely with foil, and let it rest for 10-15 minutes before carving.
Choosing Your Leg Of Lamb
Selecting the right cut is your first important decision. You’ll typically find two main options at the grocery store or butcher.
A bone-in leg of lamb tends to have more flavor due to the bone and surrounding fat. It can be a bit more challenging to fit into a pressure cooker, but the results are often superior. A boneless leg of lamb is easier to handle and fits more readily into most pots. It often cooks a bit faster and is simpler to carve. Both are excellent choices, so go with what is available and suits your preference.
Look for meat that is a bright pinkish-red color with firm, white fat. Don’t be afraid to ask your butcher for advice or to trim and tie the roast for you.
Flavor Variations And Seasoning Ideas
The basic method is versatile. You can easily customize the flavors to match your menu or cullinary traditions.
- Mediterranean Style: Use lemon juice in the liquid, and add oregano, rosemary, and kalamata olives after cooking.
- Herb Crust: Before searing, rub the lamb with a paste made from Dijon mustard, minced garlic, and chopped fresh rosemary and thyme.
- Spiced Rub: For a warmer flavor, coat the lamb with a mix of ground cumin, coriander, paprika, and a pinch of cinnamon.
- Simple Garlic and Mint: Stick with the classic combination by adding fresh mint leaves to the pot and serving with a mint sauce on the side.
The liquid you choose also impacts flavor. Beef broth adds richness, chicken broth is a lighter option, and using a dry red wine (about 1 cup with 1 cup of broth) creates a wonderful, complex sauce base.
Common Mistakes To Avoid
Even with a forgiving method like pressure cooking, a few pitfalls can affect your outcome. Here’s what to watch out for.
- Not Searing: Skipping the sear means missing out on tons of flavor from the Maillard reaction. It’s worth the extra few minutes.
- Overfilling the Pot: Never fill your pressure cooker more than two-thirds full. This includes the volume of the meat and liquid combined.
- Insufficient Liquid: Always use at least the minimum amount of liquid required by your pressure cooker’s manual, usually 1 to 2 cups. This is essential for building steam.
- Cutting Immediately: Letting the meat rest after cooking is non-negotiable. Slicing too soon will cause all the precious juices to run out onto the cutting board.
- Ignoring Internal Temperature: Cook times are guides. The only reliable way to know if your lamb is done is to use a good meat thermometer.
Serving Suggestions And Side Dishes
A perfectly cooked leg of lamb deserves complementary sides. Here are some classic and modern pairings that work beautifully.
For starchy sides, consider creamy mashed potatoes, roasted baby potatoes, or buttery couscous. They are perfect for soaking up the savory juices. For vegetables, simple roasted carrots, asparagus, or green beans are excellent. A fresh salad with a tangy vinaigrette can help balance the richness of the meat.
Don’t forget a sauce! You can reduce the cooking liquid left in the pot after removing the lamb. Simply use the “Sauté” function again and simmer it until it thickens slightly. Strain it for a smoother gravy.
Storing And Reheating Leftovers
Leftover pressure cooker leg of lamb is incredibly versatile. Store it properly to enjoy it for days.
Let the meat cool completely, then place it in an airtight container in the refrigerator. It will keep for 3-4 days. For longer storage, you can freeze slices or chunks for up to 3 months. Thaw in the refrigerator overnight before using.
To reheat, avoid the microwave if possible, as it can make the meat tough. Gently warm slices in a covered skillet with a bit of broth or gravy over low heat. You can also reheat larger portions, covered with foil, in a 300°F oven until warmed through.
Frequently Asked Questions
Here are answers to some common questions about pressure cooking leg of lamb.
Can I Cook A Frozen Leg Of Lamb In The Pressure Cooker?
It is not recommended to cook a fully frozen leg of lamb in a pressure cooker. The exterior will overcook before the interior is safe to eat. For best results, thaw the lamb completely in the refrigerator before cooking. This ensures even cooking and proper seasoning penetration.
What Is The Cooking Time Per Pound For Lamb?
As a general rule, cook a leg of lamb in a pressure cooker for 18 to 22 minutes per pound at high pressure. Always use a meat thermometer to check for doneness. The internal temperature is more reliable than time alone, as the shape and bone can affect cooking.
Do I Need To Add Liquid When Pressure Cooking Lamb?
Yes, you must always add liquid to a pressure cooker to create the steam needed for cooking. For a leg of lamb, use at least 1 to 2 cups of broth, stock, water, or wine. This also forms the base for a potential sauce or gravy after cooking.
How Do I Make Gravy From The Cooking Liquid?
After removing the lamb and trivet, use the “Sauté” function to simmer the liquid. You can thicken it by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water, then whisking this slurry into the simmering liquid. Cook for 2-3 minutes until thickened. For a richer gravy, you can also stir in a tablespoon of butter at the end.