“A whole leg of lamb can feel intimidating. It’s an expensive cut of meat and you want to avoid having to dry it out…this (deboned) leg of lamb requires no marinating and cooks within 1 hr 30 altogether.”

Prep Time: 20 mins

Cook Time: 1h 30 mins

Serves 6 -8

INGREDIENTS

• 2kg deboned Leg of Lamb
• 10 fresh garlic pods
• Good quality olive oil
• Maldon flaked sea salt
• Freshly ground black pepper
• Red chilli flakes, dried
• 2 tbsp @nomuchirps Lamb rub or Nomu Roast rub
• 100g butter
• Corn starch to create the gravy

Options for herbs:
Freshly chopped thyme
Freshly chopped rosemary
Freshly chopped sage
Oregano and onion salt or

METHOD

Soak your leg in water and rinse any surface fat. Allow the meat to drain in a colander. Pat dry using paper-towel and lay on a surface.

Using a knife, cut tiny slits all over the meat. Into this poke in garlic pods. For a 2kg piece of lamb, you should require roughly 10 pods (some of which I halved).

Using a basting brush, brush olive oil all over the top surface of the lamb.

Liberally sprinkle salt over the lamb and massage in. Grind over black pepper until the lamb is covered.

Sprinkle over the chilli flakes. At this stage, you can opt to use a Lamb rub which contains all the appropriate herbs to season lamb or flavour with freshly chopped Rosemary, thyme, oregano and onion salt.

Turn the meat over and repeat.

Turn the Instant Pot on using the Sauté function. I added 100g of butter. Place the lamb in and allow to brown and seal. Turn the lamb over halfway through the ‘cycle’. Add ½ cup water and scrape down the inner pot well.

Push cancel, secure the lid and then choose Pressure Cook for 1 h 10 mins. Allow a full Natural Pressure Release.  

When the pin drops, open the pot, remove the lamb and set aside to rest before carving.  Create a corn slurry (2 tsp corn starch, ¼ cup water) and add to the inner pot. Switch back to Sauté mode and cook up for a minute or two until thickened.