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Utah Farmstead Lamb – Garlic & Rosemary

Garlic & Rosemary Leg of Lamb

4 lb leg of lamb, boneless

4 cloves garlic, slivered

1 tablespoons chopped fresh rosemary

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons olive oil, divided

1 cup water

carrots, potatoes, onions (optional)


Cut little slits in the lamb roast and stuff the garlic slivers in. 

Mix the rosemary, salt and pepper together. Then add a tablespoons of oil all over the lamb and rub the spices in next. Place in a large baggie and refrigerate over night.

Heat up the Instant Pot by hitting the saute button and adjust the heat to high. Once hot, add a tablespoons of oil and brown the roast on both sides. About 4-5 minutes each side. Hit the cancel button.

Take out the roast and add the water. Scrape up the brown bits then add in the roast back into the pot.

Secure the lid, turn the pressure valve to the back and manually cook for 50 minutes.

When done, do a quick pressure release and add the vegetables. Secure the lid and cook for 10 minutes more and let the pressure come down naturally.

Take out the roast and let rest for 10 minutes before carving.

NOTE: If you want to, you can set the roast under the broiler to make it browner. Or you can place it in a 450 degrees F oven for 10 minutes. However neither are needed. 

Substitute: Use Grandma Sandino’s Garlic Sicilian Sauce for your Marinade for step #2

Recipe and Photo Created By My Life Cookbook

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