Season the leg of lamb with salt and black pepper generously.
- Place the butter in the Instant Pot and select “Sauté.” Then add the leg of lamb and sear for about 4 minutes per side or until browned completely.
- Transfer the leg of lamb into a large plate.
- Now add the onion and a little salt and cook for about 3 minutes.
- Add a little broth and cook for about 2 minutes, scraping the brown bits from the bottom.
- Select “Cancel” and stir in the cooked leg of lamb and remaining ingredients.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 75 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and with the tongs and transfer the leg of lamb onto a cutting board.
- Strain the pan liquid into a bowl.
- Cut the leg of lamb into desired-sized slices.
- Pour in the strained liquid over the sliced leg of lamb and serve.
Nutrition Information per Serving:
Calories: 455
Fat: 33.1 grams
Carbohydrates: 2.6 grams
Protein: 33.2 grams
Lamb Shanks
Yield: 4 servings
Preparation Time: 10 minutes
Cooking Time: 41 minutes Ingredients:
- 2 pounds grass-fed lamb shanks, trimmed
- Salt and freshly ground black pepper, to taste
- 3 tablespoons butter, divided
- 10 whole garlic cloves, peeled
- 1 cup homemade chicken broth
- 1 tablespoon sugar-free tomato paste
- ½ teaspoon crushed dried rosemary
- 2 tablespoons fresh lemon juice
Season shanks with salt and pepper evenly.
- Place two tablespoons of the butter in the Instant Pot and select “Sauté.” Then add the shanks and sear for about 2-3 minutes per side or until browned completely.
- Add the garlic cloves and cook for about 1 minute.
- Select “Cancel” and stir in the remaining ingredients.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 30 minutes.
- Select “Cancel” and carefully do a “Natural” release.
- Remove the lid and with tongs and transfer the leg of lamb onto a platter.
- Select “Sauté” and cook for about 5 minutes.
- Stir in the lemon juice and remaining butter until smooth.
- Pour in the sauce over the shanks and serve.
Nutrition Information per Serving:
Calories: 525
Fat: 25.7 grams
Carbohydrates: 3.7 grams
Protein: 60 grams
Lamb Curry
Yield: 4 servings
Preparation Time: 15 minutes
Cooking Time: 35 minutes Ingredients:
- 1 pound grass-fed lamb shoulder, cut into bite-sized pieces
- 1 tablespoon curry powder, divided
- ¼ cup unsweetened coconut milk
- 4 tablespoons coconut cream
- 2 tablespoons coconut oil
- 1 medium yellow onion, chopped
- 1 teaspoon garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon red chili powder
- ½ cup homemade chicken broth
- 1 tablespoon fresh lemon juice
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh cilantro
In a large bowl, add the lamb, ½ tablespoon of curry powder, coconut milk, and coconut cream and mix well.
- Set aside for at least 20 minutes.
- After 20 minutes, remove the lamb from the bowl, reserving the cream mixture.
- Place the oil in the Instant Pot and select “Sauté.” Then add the onion, garlic, and ginger and cook for about 3-4 minutes.
- Add the remaining curry powder and chili powder and cook for about 1 minute.
- Add the lamb and cook for about 5 minutes.
- Select “Cancel” and stir in the broth, lemon juice, salt, and black pepper.
- Secure the lid and place the pressure valve to the “Seal” position.
- Select “Manual” and cook under “High Pressure” for about 20 minutes.
- Select “Cancel” and carefully do a “Quick” release.
- Remove the lid and select “Sauté.”
- Stir in the reserved cream mixture and cook for about 4-5 minutes, stirring occasionally.
- Serve immediately with the garnishing of cilantro.
Nutrition Information per Serving:
Calories: 435
Fat: 29.6 grams
Carbohydrates: 7 grams
Protein: 34.6 grams
