Description
For a quicker take on a classic, this Instant Pot Lamb Shoulder delivers the same tender, juicy result as slow-roasting, but in a fraction of the time. With savory herbs and spices, it’s a convenient way to enjoy a flavorful lamb dish with ease.
Ingredients
For the Instant Pot Lamb Shoulder:
- 1 (4-5 lb) bone-in lamb shoulder
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 1 tablespoon lemon zest
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 cup dry white wine (or chicken broth)
- 1 cup low-sodium vegetable or chicken broth
- 1 tablespoon tomato paste (optional, for richer flavor)
Instructions
Start by trimming any excess fat from the lamb shoulder. Leave a thin layer of fat, as it will help keep the meat moist during cooking. Pat the lamb dry with paper towels to help the seasoning stick better.
In a small bowl, combine the olive oil, minced garlic, rosemary, thyme, lemon zest, kosher salt, black pepper, ground cumin, and paprika. Stir until the mixture is well combined. The olive oil helps to create a flavorful rub that coats the lamb shoulder evenly.
Rub the herb and garlic mixture all over the lamb shoulder. Make sure to cover all sides and ends of the meat. For a more intense flavor, you can make small slits in the lamb and stuff the rub into these incisions. This allows the seasoning to penetrate the meat, infusing it with delicious flavors as it cooks.
Turn your Instant Pot to the sauté mode and allow it to heat up. Add a small amount of olive oil (or cooking oil of your choice) to the pot. Once hot, carefully sear the lamb shoulder on all sides. This should take about 4-5 minutes per side, until the lamb is browned and develops a nice caramelized crust.
Once the lamb has been seared, remove it from the Instant Pot and set it aside. Pour in the dry white wine (or chicken broth) and use a wooden spoon or silicone spatula to deglaze the pot. Scrape up any browned bits from the bottom of the pot, as these add flavor to the cooking liquid and prevent the Instant Pot from displaying the “burn” warning.
After deglazing, stir in the vegetable or chicken broth and optional tomato paste. The tomato paste adds a rich depth of flavor to the sauce, making the dish even more savory. Mix everything well and ensure the base of the pot is clear of any stuck-on bits.
Place the lamb shoulder back into the Instant Pot, making sure it’s sitting in the liquid. Secure the lid on the Instant Pot and set the valve to “Sealing.” Select the “Pressure Cook” (or “Manual”) function and cook on high pressure for 1 hour and 30 minutes. For a more well-done lamb, you can extend the cooking time by 15-20 minutes.
Once the cooking time is up, allow the Instant Pot to release pressure naturally for 10-15 minutes. This ensures that the lamb retains its moisture and doesn’t become dry. After the natural release, turn the valve to “Venting” to fully release any remaining pressure.
Carefully remove the lamb shoulder from the Instant Pot and place it on a cutting board. Let it rest for 10-15 minutes before carving. This resting period allows the juices to redistribute throughout the meat, ensuring it remains moist and flavorful when sliced.
Once the lamb has rested, use a sharp carving knife to slice the lamb shoulder into thick pieces. Serve the lamb with the delicious pan sauce from the Instant Pot, or you can make a quick gravy by thickening the broth using cornstarch or flour.
- Prep Time: 15 minutes
- Cook Time: 1 hour 45 minutes
Nutrition
- Calories: 350-400 kcal
- Fat: 24-28g
- Carbohydrates: 5-7g
- Protein: 30-35g