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Leg of Lamb with Herbs

Leg of Lamb with Herbs

Recipe Type:  Holiday Recipes
Servings  4
Ingredients
1    boneless leg of lamb  
3    sprigs rosemary leaves, removed and chopped  
1  tablespoon  black pepper, ground  
3  tablespoon  olive oil  
1  pound  brussel sprouts, cleaned and trimmed  
1  pound  baby red and yellow potatoes   
2    carrots, peeled and cut into 6  
2  cup  beef stock  
2  tablespoon  flour  
2  tablespoon  butter  

Directions
  1. Combine the herbs and garlic.  Place the lamb fat side down on the cutting board.  Rub the inside of the lamb with half of the herb mixture. Season with salt and pepper.
  2. Roll the lamb and tie it with butcher’s twine to hold into a roll.  Place the rest of the herb mixture on top of the roast and season with salt and pepper.
  3. Place the inner pot into the Power Pressure Cooker XL. Place the olive oil in the inner pot. Press the CHICKEN/MEAT button. Brown the roast on all sides.           
  4. Press the CANCEL button. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
  5. Press the CHICKEN/MEAT button. Set time to 10 minutes.
  6. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.  Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  7. Add the potatoes and vegetables.
  8. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
  9. Press the CHICKEN/MEAT button. Set time to 10 minutes.
  10. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM.  Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  11. Remove and reserve the lamb and vegetables.
  12. Make a paste with the flour and butter. Then press the CHICKEN/MEAT button.
  13. Add the stock to the inner pot and bring to a boil.  Stir in the flour butter paste.  Cook for about 10 minutes.
  14. Slice the meat.  Heat up the vegetables and potatoes in the sauce.
  15. the pork loin with salt, pepper and minced dry onions.
  16. Place the inner pot in the cooker. Place the olive oil in the inner pot. Press CHICKEN/MEAT button sear the pork loin on all sides. Remove and set aside. Sauté the onions.
  17. Add the remaining ingredients and the pork loin.
  18. Place the lid on the Power Pressure Cooker XL, lock the lid and switch the pressure release valve to closed.
  19. Press the CANCEL button.
  20. Press the CHICKEN/MEAT button and then TIME ADJUSTMENT to 20 minutes.
  21. Once the timer reaches 0, the cooker will automatically switch to KEEP WARM. Press the CANCEL Button. Switch the pressure release valve to open. When the steam is completely released, remove the lid.
  22. Serve.