Cheddar & Chive Baked Eggs
Greek Leg of Lamb
| By : |
This recipe uses the powerful umami flavors of anchovies to create a tender, tasty, and fragrant leg of
lamb in only an hour! Make sure to let the meat rest before slicing so the lamb remains juicy. Make a
double batch of anchovy butter and freeze for other culinary needs.
| Prep Time | 10 Minutes |
| Cook Time | 25 Minutes |
| Passive Time | 15 Minutes Resting Time |
| Servings |
5-6 Servings
|
Ingredients
Lamb:
- 3 lb. bone-in lamb leg room temperature
- 2 tbsp rosemary
- 3 cloves garlic
- 2 tbsp salt
- ¾ c water or chicken stock
Anchovy Butter:
- 4 Anchovies
- 4 tbsp unsalted butter room temperature
- 2 tsp salt
Ingredients
Lamb:
Anchovy Butter:
|
Instructions
- In a small mixing bowl, combine anchovies, butter, and salt. Beat together until anchovies are broken up and a smooth butter has formed. Set aside.
- Sprinkle the salt all over the lamb leg.
- Using a sharp knife, make diagonal slits across the top about ½ inch deep, then score in the other direction in a crosshatch pattern.
- Divide the rosemary sprigs into tufts of three or four leaves. At the intersection of each crosshatch, insert rosemary sprigs and a thin slice of garlic.
- Spread the anchovy butter over the top.
- Place the prepared lamb leg into the Instant Pot and pour in the water or chicken stock.
- PRESSURE COOK on HIGH for 30 minutes. Allow the pot to naturally release for 10 minutes, then release any remaining steam.
- Discard any broth or juices collected in the pot. Return the lamb to the pot and insert the air fryer lid. AIR FRY at 400°F for 5 minutes, or until the lamb gets a nice golden color.
- Allow the lamb to rest for at least 15 minutes before carving.
- Serve with steamed golden potatoes, mash, or greens. Enjoy!
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