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Leg of Lamb

20160410_132001I brought up a leg of lamb from the basement freezer and decided to go the pressure cooker route.  It was a little over 4 pounds and fit nicely in the Instapot.  I added 2 cups of broth and dusted the leg with a spice mix made up of garlic powder, onion powder, rosemary, marjoram, oregano, salt and pepper, and set the timer for 65 minutes per the table in Bob Warden’s cookbook (45 minutes plus 20 for frozen).  Needing thin slices for a gyro, I cut them from the cooked roast and browned them in oil in a skillet, dusting them with more of the spice mix.20160410_133147_HDRThat HDR software works pretty well on gyros, too!  I used fresh dill in the tzatziki this time, and a squeeze of honey, otherwise it’s the basic Alton Brown recipe (sans mint).

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Posted on April 10, 2016, in Fun with Food, JeffreyW, Recipes and tagged , , , , , . Bookmark the permalink. 1 Comment.

  1. I enjoyed knowing how your prepared the lamb. Our favorite is on the grill, depending on the cut and also braised in my dutch over. I think my very favorite are the racks…marinated in loads of garlic, rosemary, lemon, (sometimes mint)served medium/rare. Thanks for your recipe.

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