Leg of Lamb

"It's the day before Eid and I have been receiving so many inbox messages and requests for an Instant Pot Leg of Lamb, I decided to experiment a bit and oh my goodness".

Recipe by Farzana Kumandan@Sprinkles and Spice

Ingredients:
1 Leg of Lamb (2,5kg - 3kg bone in)
4 Tablespoons Butter
1 head garlic
2 large Potatoes
3 carrots
1 large onion
2 bay leaves
2-3 tablespoons Sprinkles and Spice Pepper Roast Spice
2 cups water

Method:
Trim the Lamb Leg of excess fat, rinse and allow to drain all excess water.
Peel and roughly chop all the veg.
Poke holes in the Leg and insert the garlic pieces. (Keep aside 3 cloves)
Rub/Coat the lamb Leg with 2 tablespoons Sprinkles and Spice Pepper Roast.
Switch on your Instant Pot to Saute on high (press sauté 3 times) and add the butter.
Once melted add the Leg and sear on both sides until slightly brown.
Remove the Leg from the Instant Pot and add in the remaining garlic cloves, potatoes, onions and carrots. Saute to release all the flavours then add in 2 cups of water and bring to a boil.
Simmer for 2 minutes ensuring you loosen all the spice at the bottom of the Instant Pot deglazing it. This is an important step to avoid food burn! Add in the bay leaf and 1 teaspoon Sprinkles Pepper Roast Spice. Add back the Leg of Lamb to the Instant Pot (Directly on top of the veg and water.)
Cancel Saute and cook on high pressure for 1 hour.
Natural Pressure release for 30 minutes.
Allow to cool completely, add your steamed veg and cover until you ready to serve.

To heat before serving: preheat the Instant Vortex Air Fryer Oven on 200 degrees for 15 minutes. Add the Leg and veg covered with foil for 15-30 minutes or until warm.
Note: If you do not have a Sprinkles Pepper Roast on hand use a mixture of white and black pepper and barbaque spice.