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If you have not yet realized the deliciousness of lamb, this is the recipe for you to try. I make a quick marinade for the lamb that gives it so much flavor and keeps it nice and tender. The longer you can marinade the lamb, the better it is. I use lemon, oregano, and coconut milk as the marinade. I also, stuff the lamb with at least one whole head of garlic. This is a great recipe to make for a special dinner, holiday, or if you are having guests over. Fancy, yet so simple to make.

I like to marinade my lamb for at least 24 hours. The longer, the better. Using a sharp knife I put slits all over the lamb and stuff a garlic clove and salt in each slit…you can not put too much garlic. I also like to make this in my Instant Pot, as the pressure cooker makes it so tender and falls right off the bone. If you do not have an instant pot you could put in a slow cooker for 8 hours or bake it on low heat for 4ish hours.

Also, you can use lots of different cuts of meat for this recipe. I usually use whatever cut is available when I go to the grocery store. I have used a boneless leg of lamb, bone-in leg of lamb, lamb shoulder roast, you could even use lamb chunks.

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Lemon Oregano Lamb

If you have not yet realized the deliciousness of lamb, this is the recipe for you to try. I make a quick marinade for the lamb that gives it so much flavor and keeps it nice and tender. The longer you can marinade the lamb, the better it is. I use lemon, oregano, and coconut milk as the marinade. I also, stuff the lamb with at least one whole head of garlic.
Prep Time5 hours
Cook Time1 hour
Servings: 5

Ingredients

  • 4-5 pound lamb roast leg of lamb, lamb chunks
  • 3 tbsp olive oil or avocado oil divided
  • 1 cup full-fat coconut milk
  • 2 to 3 tbsp oregano
  • 2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 lemon, juice and zest
  • 1 to 2 heads of garlic separated into cloves and remove garlic skins
  • 1 onion diced
  • 1/2 cup broth

Instructions

  • Make your marinade. Mix 2 tbsp of oil, lemon juice/zest, coconut milk, oregano, salt, pepper, and garlic powder together.
  • In a container with a lid, put lamb and marinade inside. Refrigerate your lamb mixture. 24 hours is great but at least for 8 hours.
  • In your Instant Pot, with the sauté feature on put 1 tbsp of oil in your pot. Sear each side of your lamb for 5-6 minutes. Reserve the leftover marinade.
  • Take out the lamb and put it on a plate or in a bowl.
  • Put your diced onion into the Instant Pot. Sauté onion for 5 minutes. Season with a pinch of salt.
  • Add in your 1/2 cup of broth to deglaze the pan. Scraping up the bits at the bottom of the pot.
  • Add in the rest of your leftover marinade. Mix well.
  • Put the lid onto your Instant Pot. Set your IP to high pressure for 1 hour. Can go up to 90 mins if you have a really large cut of meat.
  • Let it naturally release for 15 mins.
  • Let the rest of the pressure/steam out.
  • Take it out of the pot and let it rest for a few mins. Cut into pieces and serve. Add additional salt/ pepper if needed.