I 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.That 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).