For the lamb:
For the gravy:
- 3 tablespoons salted butter
- 2 tablespoons
- salt and pepper
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.
|Makes 4 Servings|
|Amount Per Serving:|
|Calories 1100 (56% from fat)|
|Total Fat 69g||105%|
|Saturated Fat 24g||122%|
|Net Carb 4.5g|
|Total Carb 4.5g||1%|
|Dietary Fiber 0g||1%|