Leg of lamb has a reputation for being an intimidating holiday roast — the kind of thing that requires hours of careful oven monitoring and a culinary degree to pull off. But here’s the secret that experienced home cooks already know: the Instant Pot completely changes the game. What used to take two hours or more in the oven comes together in under an hour in the pressure cooker — and the result is so juicy, so tender, and so deeply flavored that every single guest at your Easter table will think you spent all day in the kitchen.
You didn’t. And that can stay between us. 😄
I recommend this Instant Pot.
Why You’ll Love This Recipe
- On the table in under an hour — including prep and browning time ⏱️
- Incredibly tender & juicy — the pressure cooker does all the hard work
- Naturally keto friendly — no flour, no sugar, no shortcuts on flavor
- Impressive enough for Easter — looks and tastes like a restaurant quality roast
- Simple ingredients — garlic, rosemary, herbs, and broth
- Part of our Keto Easter Dinner Guide — check it out for the complete Easter feast! 🔗
The Macros
Per serving (based on 6 servings from a 4lb roast):
| Per Serving | |
|---|---|
| Calories | ~380 |
| Net Carbs | ~2g |
| Protein | ~42g |
| Fat | ~22g |
Ingredients
(Serves 6 — based on a 4lb boneless leg of lamb)
🐑 For the Lamb
- 4 lb boneless leg of lamb (bone-in works too — see notes below!)
- 4 cloves fresh garlic, minced
- 2 tbsp fresh rosemary, finely chopped (or 2 tsp dried)
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 3 tbsp olive oil, divided
- 1½ tsp sea salt
- 1 tsp black pepper
🥣 For the Pot
- 1 cup beef or chicken broth (bone broth adds extra richness and gut health benefits!)
- 1 tbsp red wine vinegar (adds a subtle depth of flavor — don’t skip it!)
- 1 medium yellow onion, roughly chopped
- 2 carrots, peeled and cut into large chunks (optional but adds great flavor to the broth)
- 3 celery stalks, cut into large chunks (optional)
- 2 bay leaves
Optional Garnish
- Fresh rosemary sprigs
- Lemon wedges
- Flaky sea salt
Instructions
Step 1 — Prep the Lamb
Pat the lamb completely dry with paper towels — this is the single most important step for getting a good sear! Remove any netting if present and set aside. In a small bowl combine the minced garlic, rosemary, thyme, salt, and pepper. Rub 2 tablespoons of olive oil all over the lamb, then press the herb and garlic mixture evenly over every surface. If time allows, let the seasoned lamb sit at room temperature for 30 minutes before cooking for the best flavor — though straight from the fridge works perfectly fine too! ⏱️
Step 2 — Sear the Lamb
Select the Sauté setting on your Instant Pot and add the remaining tablespoon of olive oil. Once hot, add the lamb and sear for 4–5 minutes per side until a deep golden brown crust forms all over. Don’t rush this step — browning the lamb adds incredible depth of flavor that makes all the difference in the final dish! Meat cooked in the Instant Pot will not brown as much as meat that is roasted, so don’t skip this initial browning step. Once browned on all sides remove the lamb and set aside on a plate.
Step 3 — Deglaze the Pot
Add the broth and red wine vinegar to the hot pot and use a wooden spoon to scrape up all the browned bits stuck to the bottom — this is called deglazing and those browned bits are pure flavor! Add the onion, carrots, celery, and bay leaves and stir to combine. Turn off the Sauté setting.
Step 4 — Pressure Cook
Place the lamb roast fat side up on top of the vegetables in the pot. Secure the lid and set the valve to Sealing. Select Pressure Cook/Manual on High Pressure and set the time:
- 4 lb roast: 25–30 minutes (25 for medium rare, 30 for medium)
- 6 lb roast: 35–40 minutes
- Bone-in roast: add 10–15 minutes to the above times
A general rule of thumb for Instant Pot leg of lamb is to cook approximately 12 minutes per pound. Remember — lamb is best when slightly pink inside so err on the side of less time rather than more!
Step 5 — Natural Release
When the cooking time ends do not immediately release the pressure. Allow the pot to naturally release pressure for 15–20 minutes — this allows the lamb to continue cooking gently and reabsorb its juices for maximum tenderness. After 15–20 minutes turn the valve to Venting to release any remaining pressure. ⏱️
Step 6 — Check Temperature
Carefully remove the lamb to a cutting board and check the internal temperature with an instant read thermometer:
- Medium Rare: 135°F
- Medium: 145°F
- Well Done: 160°F
If the lamb needs more time you can return it to the pot for a few minutes or finish it in the oven under the broiler.
Step 7 — Broil for a Beautiful Finish (Optional but Highly Recommended!)
For a gorgeous golden brown crust that looks like it came from a restaurant kitchen, transfer the lamb to a baking dish and place under a preheated broiler 6 inches from the heat for 2–3 minutes until the top is beautifully caramelized. Watch it carefully — it can go from perfect to overdone very quickly! 👀
Step 8 — Rest & Serve
Allow the lamb to rest for a minimum of 10 minutes before slicing — this allows the juices to redistribute throughout the meat for the most tender, juicy result. Slice against the grain and arrange on a platter garnished with fresh rosemary sprigs and lemon wedges. Pour the cooking juices from the pot over the top as a natural au jus — it’s absolutely incredible! 🐑
Serving Suggestions
🐑 With cauliflower mash — the ultimate keto Easter pairing! The creamy, buttery mash soaks up the lamb juices beautifully and makes the most satisfying plate
🐑 With bacon wrapped asparagus — the crispy, savory asparagus is a perfect contrast to the rich, tender lamb
🐑 With roasted brussels sprouts — toss with olive oil, garlic, and sea salt and roast at 400°F for 20 minutes alongside the broiling lamb
🐑 With a simple green salad — a light, lemony arugula salad cuts through the richness perfectly
🐑 With keto gravy — use the cooking liquid straight from the pot! Simmer on the Sauté setting for 5–10 minutes to reduce and concentrate the flavors — no thickener needed for a beautiful natural jus 🥣
Check out our complete Keto Easter Dinner Guide for more side dish inspiration and the full Easter feast menu! 🔗
What to Do With Leftover Lamb
One of the best things about a leg of lamb is that the leftovers are arguably even better than the main event! Store any leftover lamb in an airtight container and refrigerate for up to 3 days — drizzle a little broth or its own cooking juices over the slices before storing to keep it incredibly moist.
Here are some of our favorite ways to use leftover Easter lamb:
🥗 Lamb & Arugula Salad — slice cold leftover lamb thinly and serve over arugula with lemon, olive oil, shaved parmesan, and fresh mint. Simple, elegant, and delicious!
🥣 Leftover Lamb Stew — leftover lamb makes an incredible hearty stew – shred the meat and simmer with low carb vegetables, bone broth, garlic, and herbs for the most comforting post-Easter meal
🌯 Keto Lamb Lettuce Wraps — shred leftover lamb and serve in butter lettuce cups with cucumber, tomato, red onion, and a drizzle of garlic yogurt sauce for a fresh and flavorful next-day lunch
🍳 Lamb & Egg Scramble — dice leftover lamb and fold into scrambled eggs with fresh herbs and feta for a protein-packed keto breakfast that uses up every last bit! 🥚
For longer storage place cooked lamb in a freezer-safe container or wrap tightly in foil and freeze for up to 3 months. When ready to use, thaw overnight in the refrigerator and reheat in the oven at 350°F for about 15 minutes, covered with foil to retain moisture.
Cross-Link: Part of Our Keto Easter Series! 🐣
This Instant Pot Leg of Lamb is featured in our complete Keto Easter Dinner Guide — check it out for the full Easter feast from glazed ham to bacon wrapped asparagus!
Also in the Keto Easter Dessert Series:
- 🍋 Keto Lemon Cake with Blackberry Mascarpone Frosting
- 🍓 Strawberry Cheesecake Fat Bombs
- 🍫 Keto Flourless Chocolate Cake
- 🥜 Keto Peanut Butter Chocolate Easter Eggs
Have you tried cooking lamb in your Instant Pot? Drop a comment below and let me know how it turned out — and Happy Easter from our table to yours! 🐣💛
⚠️ Disclaimer: Macro counts are approximate and may vary based on specific cuts, sizes, and brands used. Always use an instant read thermometer to ensure your lamb reaches a safe internal temperature.
Leave a Reply