Greek Leg of Lamb
By :Instant Culinary Team
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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.
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Course Dinner
Difficulty Easy
Browse Category Dinner, Holidays
Duration 50 Minutes
Cooking Technique Air Fry, Pressure Cook
Main Ingredient Anchovies, Lamb, Rosemary
Home Category Dinner, Holidays
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
Course Dinner
Difficulty Easy
Browse Category Dinner, Holidays
Duration 50 Minutes
Cooking Technique Air Fry, Pressure Cook
Main Ingredient Anchovies, Lamb, Rosemary
Home Category Dinner, Holidays
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
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Votes: 0
Rating: 0
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Instructions
  1. 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.
  2. Sprinkle the salt all over the lamb leg.
  3. Using a sharp knife, make diagonal slits across the top about ½ inch deep, then score in the other direction in a crosshatch pattern.
  4. 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.
  5. Spread the anchovy butter over the top.
  6. Place the prepared lamb leg into the Instant Pot and pour in the water or chicken stock.
  7. Pressure Cook on High for 30 Minutes. Allow the pot to naturally release for 10 minutes, then release any remaining steam.
  8. 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.
  9. Allow the lamb to rest for at least 15 minutes before carving.
  10. Serve with steamed golden potatoes, mash, or greens. Enjoy!
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