Greek Leg of Lamb


  • 3 lb. bone-in lamb leg, room temperature
  • 2 tbsp rosemary
  • 3 cloves garlic
  • 2 tbsp salt
  • ¾ c water or chicken stock
  • 4 Anchovies
  • 4 tbsp unsalted butter room temperature
  • 2 tsp salt
  • In a small mixing bowl, combine anchovies, butter, and salt. Beat together until anchovies are broken up and a smooth butter has formed. Set aside.
  • Sprinkle the salt all over the lamb leg.
  • Using a sharp knife, make diagonal slits across the top about ½ inch deep, then score in the other direction in a crosshatch pattern.
  • Divide the rosemary sprigs into tufts of three or four leaves. At the intersection of each crosshatch, insert rosemary sprigs and a thin slice of garlic.
  • Spread the anchovy butter over the top.
  • Place the prepared lamb leg into the Instant Pot and pour in the water or chicken stock.
  • Pressure Cook on High for 30 Minutes. Allow the pot to naturally release for 10 minutes, then release any remaining steam.
  • Discard any broth or juices collected in the pot. Return the lamb to the pot and insert the air fryer lid. Air Fry at 400°F for 5 Minutes, or until the lamb gets a nice golden color.
  • Allow the lamb to rest for at least 15 minutes before carving.
  • Serve with steamed golden potatoes, mash, or greens. Enjoy!
Previous Next