What you’ll need:
For The Lamb:
1,5 – 2kg Leg of Lamb
1 1/2 cups water
1/2 cup dry white wine
2 tbsp olive oil divided
1 tbsp Usisi Meat Seasoning
1 tsp dried Oregano
For The Gravy:
1 tsp Xanthan Gum
1/4 cup heavy cream
Method:
- Allow the lamb to come to room temperature. Season with the Usisi Meat Seasoning.
- Set you InstantPot to the sauté function and add your olive oil to heat.
- Brown the roast on all sides. Turn off the sauté function and add in your white wine, water and oregano.
- Seal the lid and set to the meat function for 90 minutes. Allow a 20 minute natural pressure release.
- Pre-heat oven to 200C.
- Transfer lamb to a baking dish and finish in the oven for 15 minutes until nicely browned and crisp.
- While the lamb is finishing turn the InstantPot sauté function back on. Add your xanthan gum and cream and whisk with the juices from the roast until well combined. Simmer until thick to serve with your roast.
- Remove roast from the oven and rest for at least 10 minutes before carving.
