I love my Instant Pot® (IP) and I know many of you do, too, so I’m going to include some IP recipes for you for those days you decide to cook at the last minute, or you just need a fairly quick weeknight supper. I have found no difference in quality between cooking methods with this recipe, whether you use your Dutch oven on the stove top, in the oven, or braise in your slow cooker all day, the meat is tender and the broth is so tasty. However, since all the steam stays in the IP instead of evaporating with other cooking methods, all that wonderful flavor-enriched aroma that otherwise wafts through the house stays right in the IP, and perhaps that makes this method a bit more flavorful. That’s my testimonial, and now here’s my delicious recipe for our meaty lamb neck roasts made into the best lamb pot roast ever. (Continue reading after the recipe for step by step pictures and tips.) Lamb neck roasts are available by appointment at the farm, at the Waxhaw Farmer’s Market on Saturday mornings, or our October 27th Farm Market Day here on the farm. While supplies last.
Fox Trot Farm Lamb Pot Roast (An Instant Pot® Recipe!)
1 or two Fox Trot Farm lamb neck roasts, about 3 lbs. total
1 tablespoon light oil of your choice
Salt & Pepper
2 cups peeled, diced carrots
1 cup diced celery
2 cups diced onions
2 tsps. minced garlic
1 tsp. dried thyme
1 bay leaf
3 tablespoons tomato paste
1 cup dry red wine (not cooking wine)
1 tablespoon low sodium soy sauce (optional but will deepen flavor)
2 tsp. Better than Bouillon® beef bouillon
2 cups water (alternately, substitute 2 cups beef broth or stock for bouillon and water)
-Remove the butcher twine from the neck roasts and discard, rinse the roast and pat dry.
-Drizzle oil into Instant Pot® (IP) and press “Sauté.” (Mine is a six quart brand name Duo model.)
– When oil is shimmering, add the lamb. Brown on all sides (when brown the meat will release easily from the pot). Remove from pot to a plate while you continue with the recipe.
-To the pot, add carrots, celery, onions, and garlic. Sprinkle dried thyme, salt and pepper over and sauté and stir till veggies are coated with the oil and are heated. Stir in the bay leaf. As the veggies release their liquid, scrape up the bits of browned beef from the pot. A wooden spoon is good for this.
-Clear a space in the center of the pot and add the tomato paste. Continue to sauté till the tomato paste is bubbling, and then stir it into the vegetables.
-Add the dry red wine and soy sauce and stir to combine with the vegetables. When the mixture comes to a boil, stir while simmering rapidly for 3 minutes to cook off some of the alcohol.
-Add the bouillon and water (or broth/stock) and bring back to a boil.
-Return the meat to the pot. Lock the cover and set to high pressure. Set timer for 75 minutes. Allow the pressure to release naturally, about 30 minutes. Meat should be tender when pierced with a fork. If not, cook for another 10 minutes under pressure and allow natural release for 10 minutes, then quick release.
– Remove the roast to a platter to allow to cool till you can handle it.
-Meanwhile, skim the fat off the broth in the IP. (Important step)
-Taste for seasoning and add salt and pepper as desired.
-Bring to a simmer and thicken with a slurry made from 2 tablespoons of cornstarch mixed with enough water to make a loose paste. Simmer till clear and glossy. Turn off IP and cover with lid to keep warm.
– Pull the meat from the bones and stir the meat into the vegetables and sauce. Serve over rice, mashed potatoes, or noodles and enjoy!
Here are some pictures of the easy method for cooking your Fox Trot Farm lamb neck roast in the Instant Pot®.
Chop the veggies while the roast is browning.