Name: Instant Pot Lamb Shoulder Recipe
Ingredients: 2 teaspoons Olive Oil: Olive oil is our starting point, essential for browning the lamb shoulder. Browning is not just about aesthetics; it’s about flavor development. The Maillard reaction, which occurs when proteins and sugars are heated, creates hundreds of complex flavor compounds that are crucial for a rich and savory roast. Olive oil, with its moderate smoke point and subtle flavor, is an excellent choice for this step. You can use extra virgin olive oil for its richer flavor, or regular olive oil for a more neutral taste. If you prefer, other high-heat cooking oils like avocado oil or grapeseed oil can also be substituted.; 4 pounds (1.8kg) Lamb Shoulder, Bone-in: The star of the show! Lamb shoulder, particularly bone-in, is the ideal cut for this recipe. The bone contributes significantly to the flavor and richness of the broth and the meat itself. Lamb shoulder is also known for its marbling of fat, which renders beautifully during pressure cooking, resulting in incredibly tender and juicy meat. The fat bastes the lamb from within, keeping it moist and preventing it from drying out. While you could technically use boneless lamb shoulder, bone-in is highly recommended for the best flavor and texture. Look for a lamb shoulder that is well-marbled and has a good layer of fat on top. This fat will render down and contribute to the overall richness of the dish. If you are using a smaller or larger lamb shoulder, you may need to adjust the cooking time slightly.; 2 cups (480ml) Beef or Chicken Stock: The cooking liquid is crucial for pressure cooking and for creating a flavorful braising liquid that will infuse the lamb. Beef stock adds a deeper, more robust flavor that complements lamb beautifully, creating a classic roast-like profile. Chicken stock offers a lighter, slightly milder flavor, which can be a good option if you prefer a less intense taste. You can also use vegetable stock, but beef or chicken stock will provide a richer and more traditional flavor for a lamb roast. Using high-quality stock or homemade stock will elevate the flavor even further. Low-sodium stock is recommended to control the salt level, as you will be adding salt separately.; 6 Anchovy Fillets from a can, chopped: Anchovies might seem like an unusual ingredient in a lamb roast, but they are a secret weapon for adding umami depth and savory complexity without making the dish taste fishy at all. When cooked, anchovies dissolve and melt into the sauce, imparting a subtle savory richness that enhances all the other flavors. They are packed with glutamates, which are responsible for that delicious umami taste. Don’t be afraid to use them even if you’re not a fan of anchovies on their own; they truly transform into a flavor enhancer in this recipe. Make sure to use anchovy fillets packed in oil, and drain them before chopping.; 1 teaspoon Garlic Purée: Garlic is a fundamental aromatic that pairs perfectly with lamb. Garlic purée, or minced garlic, provides a potent garlic flavor that permeates the lamb during cooking. Using garlic purée is a convenient option, but you can also use 2-3 cloves of fresh garlic, minced. Garlic adds a pungent and savory note that balances the richness of the lamb and complements the herbs and spices. Fresh garlic will offer a slightly more robust and pungent flavor compared to pre-made purée.; 1 sprig Fresh Rosemary: Rosemary is a classic herb that is often paired with lamb, and for good reason. Its piney, fragrant aroma and slightly peppery flavor beautifully complement the richness of lamb. Fresh rosemary is preferred for its brighter and more vibrant flavor. If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary, but fresh is highly recommended if available. The rosemary sprig infuses the cooking liquid and the lamb with its aromatic essence, creating a truly delightful roast.; 1 teaspoon Oregano, dried: Oregano adds a warm, slightly pungent, and earthy note to the lamb. Dried oregano works well in this recipe as it stands up to the pressure cooking process. Oregano complements the rosemary and garlic, creating a well-rounded herbal profile. It adds a touch of Mediterranean flavor to the roast, making it even more appealing. If you prefer, you can use fresh oregano, but dried oregano is more convenient and readily available.; Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. It draws out moisture from the lamb before browning, helping to achieve a better sear. Salt also balances the flavors and brings out the natural taste of the lamb and other ingredients. Use kosher salt or sea salt for best results. Adjust the amount of salt to your taste, but don’t be afraid to season generously, especially before browning the lamb. Taste the cooking liquid towards the end and adjust salt if needed.

Ingredients

Scale

2 teaspoons Olive Oil: Olive oil is our starting point, essential for browning the lamb shoulder. Browning is not just about aesthetics; it’s about flavor development. The Maillard reaction, which occurs when proteins and sugars are heated, creates hundreds of complex flavor compounds that are crucial for a rich and savory roast. Olive oil, with its moderate smoke point and subtle flavor, is an excellent choice for this step. You can use extra virgin olive oil for its richer flavor, or regular olive oil for a more neutral taste. If you prefer, other high-heat cooking oils like avocado oil or grapeseed oil can also be substituted.

4 pounds (1.8kg) Lamb Shoulder, Bone-in: The star of the show! Lamb shoulder, particularly bone-in, is the ideal cut for this recipe. The bone contributes significantly to the flavor and richness of the broth and the meat itself. Lamb shoulder is also known for its marbling of fat, which renders beautifully during pressure cooking, resulting in incredibly tender and juicy meat. The fat bastes the lamb from within, keeping it moist and preventing it from drying out. While you could technically use boneless lamb shoulder, bone-in is highly recommended for the best flavor and texture. Look for a lamb shoulder that is well-marbled and has a good layer of fat on top. This fat will render down and contribute to the overall richness of the dish. If you are using a smaller or larger lamb shoulder, you may need to adjust the cooking time slightly.

2 cups (480ml) Beef or Chicken Stock: The cooking liquid is crucial for pressure cooking and for creating a flavorful braising liquid that will infuse the lamb. Beef stock adds a deeper, more robust flavor that complements lamb beautifully, creating a classic roast-like profile. Chicken stock offers a lighter, slightly milder flavor, which can be a good option if you prefer a less intense taste. You can also use vegetable stock, but beef or chicken stock will provide a richer and more traditional flavor for a lamb roast. Using high-quality stock or homemade stock will elevate the flavor even further. Low-sodium stock is recommended to control the salt level, as you will be adding salt separately.

6 Anchovy Fillets from a can, chopped: Anchovies might seem like an unusual ingredient in a lamb roast, but they are a secret weapon for adding umami depth and savory complexity without making the dish taste fishy at all. When cooked, anchovies dissolve and melt into the sauce, imparting a subtle savory richness that enhances all the other flavors. They are packed with glutamates, which are responsible for that delicious umami taste. Don’t be afraid to use them even if you’re not a fan of anchovies on their own; they truly transform into a flavor enhancer in this recipe. Make sure to use anchovy fillets packed in oil, and drain them before chopping.

1 teaspoon Garlic Purée: Garlic is a fundamental aromatic that pairs perfectly with lamb. Garlic purée, or minced garlic, provides a potent garlic flavor that permeates the lamb during cooking. Using garlic purée is a convenient option, but you can also use 2-3 cloves of fresh garlic, minced. Garlic adds a pungent and savory note that balances the richness of the lamb and complements the herbs and spices. Fresh garlic will offer a slightly more robust and pungent flavor compared to pre-made purée.

1 sprig Fresh Rosemary: Rosemary is a classic herb that is often paired with lamb, and for good reason. Its piney, fragrant aroma and slightly peppery flavor beautifully complement the richness of lamb. Fresh rosemary is preferred for its brighter and more vibrant flavor. If you don’t have fresh rosemary, you can substitute with 1 teaspoon of dried rosemary, but fresh is highly recommended if available. The rosemary sprig infuses the cooking liquid and the lamb with its aromatic essence, creating a truly delightful roast.

1 teaspoon Oregano, dried: Oregano adds a warm, slightly pungent, and earthy note to the lamb. Dried oregano works well in this recipe as it stands up to the pressure cooking process. Oregano complements the rosemary and garlic, creating a well-rounded herbal profile. It adds a touch of Mediterranean flavor to the roast, making it even more appealing. If you prefer, you can use fresh oregano, but dried oregano is more convenient and readily available.

Salt: Salt is essential for seasoning and enhancing the flavors of all the ingredients. It draws out moisture from the lamb before browning, helping to achieve a better sear. Salt also balances the flavors and brings out the natural taste of the lamb and other ingredients. Use kosher salt or sea salt for best results. Adjust the amount of salt to your taste, but don’t be afraid to season generously, especially before browning the lamb. Taste the cooking liquid towards the end and adjust salt if needed.

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Instructions

Sauté and Brown the Lamb: Set your Instant Pot to the “Sauté” function on the “High” setting. Add 2 teaspoons of olive oil to the Instant Pot insert. Allow the oil to heat up until it shimmers and is hot. This is crucial for achieving a good sear on the lamb. Carefully place the lamb shoulder into the hot oil. Brown the lamb on all sides, about 3-4 minutes per side. You want to achieve a deep golden-brown crust. Browning is essential for developing flavor through the Maillard reaction. Don’t overcrowd the pot; if your lamb shoulder is very large, you may need to brown it in batches. Once browned, remove the lamb from the Instant Pot and place it on a plate. Set aside.

Deglaze and Build Flavor Base: Turn off the “Sauté” function on the Instant Pot. Pour in 2 cups of beef or chicken stock into the Instant Pot insert. Use a spatula or wooden spoon to scrape the bottom of the pot. This process is called deglazing, and it’s crucial for lifting up all the flavorful browned bits (fond) that have stuck to the bottom of the pot during browning. These browned bits are packed with flavor and will contribute significantly to the richness of the sauce. Scrape thoroughly to ensure you get all those flavorful bits incorporated into the stock.

Add Aromatics and Flavor Enhancers: To the stock in the Instant Pot, add 6 chopped anchovy fillets and 1 teaspoon of garlic purée. Stir to combine these ingredients with the stock. The anchovies will dissolve during pressure cooking, adding umami depth, and the garlic will infuse the broth with its pungent aroma. These ingredients form the flavor base for the lamb roast.

Return Lamb and Season: Place the browned lamb shoulder back into the Instant Pot insert, nestled in the stock mixture. Sprinkle 1 teaspoon of dried oregano and salt generously over the top of the lamb. Seasoning at this stage is important to ensure the lamb is flavorful throughout. Add 1 sprig of fresh rosemary on top of the lamb. The rosemary will infuse its aromatic essence into the lamb during pressure cooking.

Pressure Cook: Secure the Instant Pot lid, ensuring it is properly sealed. Turn the valve to the “Sealing” position (not venting). Select the “Manual” or “Pressure Cook” function and set the cooking time to 90 minutes on “High Pressure.” Ninety minutes is the recommended cooking time for a 4-pound lamb shoulder to achieve fall-off-the-bone tenderness.

Natural Pressure Release (NPR) and Quick Pressure Release (QPR): Once the cooking time is complete, allow the Instant Pot to undergo a Natural Pressure Release (NPR) for 15 minutes. This means letting the pressure release naturally without manually opening the valve. NPR helps the lamb retain its moisture and prevents it from toughening. After 15 minutes of NPR, perform a Quick Pressure Release (QPR) to release any remaining pressure. To do this, carefully and quickly move the valve to the “Venting” position. Be cautious of the steam escaping, and use a towel or utensil to protect your hand if needed. Wait until the pressure is fully released and the float valve drops before attempting to open the lid.

Slice, Garnish, and Serve: Once the pressure is fully released and the lid can be safely opened, carefully remove the lamb shoulder from the Instant Pot. Place it on a cutting board. The lamb should be incredibly tender and easily shredded or sliced. Slice or shred the lamb according to your preference. Garnish with fresh rosemary sprigs or other desired garnishes, such as chopped parsley or a drizzle of olive oil. Serve immediately while hot and enjoy your delicious and tender Instant Pot Lamb Shoulder! The cooking liquid in the Instant Pot can be used as a flavorful sauce or gravy. You can strain it to remove any solids and thicken it slightly if desired.

Nutrition

Serving Size: One Normal Portion
Calories: 300 kcal