Go Back
Print Recipe

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.