Ingredients:
3-3.5 lb boneless lamb leg roast
15 g kosher salt
15 g black pepper
4 g pink salt (prague powder #1)

Unroll and dry lamb leg roast and coat in salt and pepper mixture for 24 hours, saving 1 tbsp of mixture for later.  Cook lamb in the InstantPot for 1 hour with 2 cups of chicken broth. Let cool to room temperature and then refrigerate lamb overnight. The next day, coat lamb in the remaining salt and pepper mixture, bake in the oven at 300 for 1 hour. Let rest for 15 minutes and serve or refrigerate and slice as needed.

Back to menu