Lamb with Gravy
⏱️ Prep: 15 min🍳 Cook: 120 min
Nutrition
1100
Calories
—
Protein
—
Carbs
—
Fat
Ingredients
| 3.5 pounds | 1.6 kg | Boneless leg of lamb (for the lamb) |
| 1.5 cups | 360 ml | Water (for the lamb) |
| 0.5 cup | 120 ml | White wine (for the lamb) |
| 2 tablespoons | 30 ml | Olive oil, divided (for the lamb) |
| 1 teaspoon | 5 ml | Dried thyme or oregano (for the lamb) |
| 1 teaspoon | 5 ml | Garlic powder (for the lamb) |
| — | Chopped fresh parsley, for garnish (for the lamb) | |
| — | Salt and pepper (for the lamb) | |
| 3 tablespoons | 45 ml | Salted butter (for the gravy) |
| 2 tablespoons | 30 ml | All-purpose flour (for the gravy) |
| — | Salt and pepper (for the gravy) |
Instructions
Cooking the lamb:
- Remove any netting from the lamb and pat dry with paper towels. Season all over with salt, pepper, thyme, and garlic.
- Select the sauté mode on the pressure cooker for medium heat. Add 1 tablespoon olive oil to coat the bottom.
- When the pot is hot, add lamb leg and brown all over, a few minutes per side. Transfer the lamb leg to a large plate.
- Add white wine and let it simmer for a few minutes while you scrape up all brown bits stuck to the bottom of the pot. Turn off the sauté mode.
- Add water. Transfer the lamb back to the pot. Secure and seal the lid. Cook for 90 minutes at high pressure, followed by a 20 minute natural release. Manually release remaining pressure using the steam handle.
- While waiting for the natural pressure release, preheat the oven to 400 F.
- When the pot has depressurized, transfer the lamb to a baking dish, leaving the liquid in the pot.
- Drizzle 1 tablespoon olive oil on top of the lamb. Bake the lamb until nicely browned on top, about 15 minutes.
Making the gravy:
- While waiting for the lamb to bake, pour all of the liquid from the pressure cooker pot into a bowl. Let the fat rise to the top and use a spoon to skim off the fat. Measure out 2 cups of liquid and discard the rest.
- Select the sauté mode on the pressure cooker for medium heat. Add butter and stir until melted.
- Add flour on top of the melted butter. Stir together for a minute.
- Gradually pour in reserved 2 cups of liquid as you stir together. Continue stirring until it thickens to your desired gravy consistency, about 5 minutes. Add salt and pepper to taste.
- Serve sliced lamb with gravy poured on top. Optionally garnish with chopped parsley.