Leg of Lamb with Corn Starch

Serves 6 in about 2 hours. The pressure cooker brings wine and wine vinegar together.

Ingredients

• 5 cloves garlic, divided
• 4 lbs boneless leg of lamb (or bone-in)
• 3 teaspoons kosher salt, divided
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 onion, chopped
• ½ cup red wine
• 3 sprigs fresh thyme
• 2 sprigs fresh rosemary
• 1 cup chicken broth, low sodium
• 2 teaspoons red wine vinegar
• 1 tablespoon corn starch
• 2 tablespoons cold water

Method

1. Slice 4 of the garlic cloves lengthwise. Pierce the lamb in several places and push the garlic slivers into the cuts. Then sprinkle 2 of the teaspoons of salt and the pepper over the entire roast.
2. If the roast is coming apart from the bone being removed, tie it together with butcher's string.
3. Turn on the pot's sauté setting. Wait for it to get hot, then add the olive oil. Set the lamb roast in the pot and let it brown for several minutes. Then turn it over and brown the other side. Lift out it to a plate.
4. Tip in the onion and cook for a few minutes, scraping the bottom of the pot, using a wooden spoon.
5. Tip in the wine and continue to cook, still scraping up the browned bits from the bottom of the pot (called deglazing).
6. Stir in the rosemary and thyme sprigs, remaining teaspoon of salt, remaining clove of garlic (minced), chicken broth, and the red wine vinegar. Mix well. Then turn off the sauté setting.
7. Stir in the lamb roast back into the pot.
8. Press the Pressure Cook/Manual button or dial. Then press the +/- button or dial to select 70 minutes (20-30 minutes for a rare roast).
9. The pot will take a few minutes to come to pressure. When cook time ends, let the pot sit undisturbed for 20 minutes (20 instant natural release, 10 minutes for a rare roast).
10. When the pin in the lid drops back down, open the lid. Carefully remove the roast to a platter and cover. Lift out the herb stems from the pot.
11. Skim the fat off the top of the liquid in the pot, or use a fat separator to defat the liquid.
12. OPTIONAL: Return the liquid to the pot and turn on the sauté setting. Stir up a slurry of 1 Tablespoons corn Starch to 2 Tablespoons cold water. When the liquid is simmering, whisk in the slurry and stir until it thickens.
13. Plate the roast sliced, with some of the defatted sauce over it.

More instant pot ideas are in the instant pot collection.