Garlic Salt Pepper Olive Oil Mixed Fresh Herbs Carrots Celery Lamb Stock Semi Boneless Leg of Lamb Roast
Cover and secure pressure cook lid. Cook on high until done then release the pressure at the end. Remove roast and let rest for 10 minutes before serving.
Prepare your roast up to 2 days prior to cooking. Rub the roast in oil then salt, pepper and seasonings. Cook the day of and then store your leftovers in an air tight container for up to 4 days.
A 4.5 pound leg of lamb cooks for about 25 minutes on high in the pressure cooker for a perfect medium rare doneness.