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Instant Pot Lamb Shoulder Roast Greek-Style

This succulent, melt-in-your-mouth Instant Pot lamb roast only takes just a little over an hour instead of 4-5 hours of slow cooking in the oven. Great for Easter, Thanksgiving or your weekly Sunday roast dinner.


Instant Pot Lamb Roast Greek Style

One of our favorite things about the Instant Pot is that you can make time-consuming dishes such as slow roasted meats in a fraction of the time. Roasting lamb shoulder in the oven until soft and tender can take 4-5 hours, but if you first cook it in the Instant Pot, you can cut that time to 1 hour of total cooking time.

In this Instant Pot lamb roast recipe, we are taking inspiration from Greek cuisine. The meat is flavored with fresh thyme, garlic and honey and cooked for 40 minutes in the Instant Pot (with 10 minutes Natural Pressure Release) followed by a quick 10-minute finish in a hot oven.

Greek style lamb shoulder roast in the Instant Pot pressure cooker

 

We served it topped with fresh parsley, lemon rind and pomegranate to cut through the richness of the meat and to make it look a little more festive. It’s great for a family gathering, especially Easter, Thanksgiving or Christmas.


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Before you start cooking

Rolled lamb shoulder for roasting

For this recipe, we are using lamb shoulder without a joint/bone. This cut often comes rolled and tied with a butcher’s string, and in this case, we want to remove the string carefully in order to season and flavor the lamb meat liberally with the herbs, garlic, honey, salt and pepper.

Unrolled lamb shoulder with herbs, garlic and honey

We then used the same string to roll and secure the meat back together. If you’re using a different cut of lamb – say meat from the leg of lamb or lamb shoulder with a joint in it – you could make a few cuts in the meat and stuff those with the herbs and garlic instead.

Greek lamb roast with herbs, garlic and honey

Beef brisket or roasting cuts of beef could also be used instead of lamb, as could be something like pork shoulder or a whole chicken. This Greek combination of herbs, garlic and honey works with white and red meat alike.

To cook the meat, we added a little garlic and thyme to a cup of water in the Instant Pot and then placed the lamb roast inside the water. You can also place it on top of a trivet or in a heatproof dish (depends on the cut or shape you are using).

Cooking lamb roast with a pressure cooker

Once the meat is cooked in the Instant Pot, it is then transferred to the oven for 10 minutes to brown up slightly. Super simple! Full recipe and ingredients can be found below. We hope you enjoy this dish!

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Instant Pot Lamb Roast Greek Style

Instant Pot Lamb Shoulder Roast Greek Style

  • Author: Instant Pot Eats
  • Prep Time: 15 mins
  • Cook Time: 1 hour 10 mins
  • Total Time: 1 hour 25 mins
  • Yield: 4-6 1x

Scale

Ingredients

  • About 2.2 lb / 1kg lamb shoulder without a joint, rolled or unrolled
  • 4 cloves of garlic, peeled and sliced
  • Handful of fresh thyme sprigs
  • 1 tablespoon of honey
  • 1 + ½ teaspoon of salt
  • ½ teaspoon pepper

In the pot

  • 1 cup water
  • 3 cloves of garlic
  • A few thyme sprigs

For serve

  • 12 tablespoons chopped fresh parsley
  • 1 teaspoon of lemon zest or finely sliced rind
  • 2 tablespoons pomegranate seeds (optional)
  • 23 lemon wedges

Instructions

  1. If the lamb shoulder comes rolled and tied with a string, remove the string carefully (or cut it if you have extra butcher’s string to tie the meat back later on). Unroll the meat and season with a teaspoon of salt, some pepper, and then spread the thyme sprigs and leaves and garlic slices all over. Drizzle with the honey.
  2. Now, carefully roll the meat back together to secure all the seasonings and herbs inside. Use the same butcher’s strings (or fresh ones) to tie the roll back together. It doesn’t need to look pretty or tight as we will unroll it again once it’s cooked. The string is only required to keep the flavors inside the roast meat.
  3. Add a cup of water to the Instant Pot and add a few garlic cloves and a few thyme sprigs. Place the rolled piece of meat in the water. Place and lock the lid, making sure the pressure valve is pointing to Sealing.
  4. Press Manual function, HIGH pressure and adjust the time to 40 minutes. After 3 beeps, the Instant Pot will begin building up the pressure and start the cooking process. Once the timer goes off, the Instant Pot will switch to Keeping Warm setting and it will start to release the pressure naturally. At this stage, you won’t be able to open the lid. Allow 10 minutes for this natural pressure release (NPR) and in the meantime, preheat the oven to 430 F/ 220 C.
  5. After 10 minutes of NPR, release the rest of the pressure manually by turning the pressure valve to Venting. Watch out for the steam jet! Once the pressure is completely released, open the lid and using kitchen tongs or gloves, carefully remove the meat to a roasting try. Please note, the meat is quite soft at this stage so it’s a little fragile. If it breaks apart, don’t panic! Simply transfer all the pieces to the roasting tray.
  6. Cut and remove the butcher’s string and allow the meat to unroll naturally. It should hold its shape slightly now that it’s cooked, anyway. Place the tray in the oven, middle shelf, for 10 minutes (maybe 15) until the meat is browned up slightly.
  7. While the lamb roast is in the oven, prepare the garnishes for the finishing touches. We used some pomegranate seeds as they go well with lamb and look lovely, but you could also sprinkle some blueberries, olives, or sun-dried tomatoes instead.
  8. Serve the dish topped with fresh parsley, lemon rind or zest, and any other garnishes you like. A side of lemon wedges is recommended to drizzle the lamb on the plates.

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Greek Style Instant Pot Lamb Shoulder Roast (Gluten-free, Low-Carb, Paleo, Easter, Thanksgiving, Nut-Free, Egg-Free, Christmas, Sunday Roast)

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2 Comments

  • Reply
    Easter Recipes | Instant Pot Resources
    March 25, 2018 at 3:17 am

    […] Lamb Shoulder Roast Greek Style-Instant Pot Eats […]

  • Reply
    Stephen
    December 29, 2018 at 8:23 pm

    Wonderful, tender and flavorful. I ammended a few things from the recipe, but overall kept it the same. I browned the roast on the sauté setting before pressure coooking it and deglazed it with half cup wine and half cup water instead of just one cup water. My roast was also about 1 lb heavier, but I cooked it the same amount of time and it turned out great. When the roast was in the oven for browning I then turned the pressure cooker to sauté and thickened the juices to make a gravy.

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