2 people30-60 minAmerican

Rack of Lamb

By Ruth McCusker

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2 people

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30-60 min

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Medium

Rack of Lamb
Red background with darker red circles

Recipe Details

Course: Dinner, Main Dishes

Difficulty: Medium

Prep Time: 1 min

Cook Time: 30 min

Total Time: 30-60 min

Cooking Technique: Pressure Cook, Sauté

Cuisine: American

Yield: 2 people

Ingredients

  • 2 cloves garlic
  • 1 - 1.25 lb rack of lamb
  • Salt and pepper
  • 2 tsp avocado or olive oil
  • 3/4 cup beef or chicken broth
  • 1/4 cup red wine
  • 1/4 tsp chopped fresh rosemary
  • 1/4 tsp chopped fresh thyme
  • 1 - 2 tbsp cold butter

INSTRUCTIONS

  1. Press Saute on the Instant Pot and while it's heating, cut a clove of garlic in half and rub it all over the lamb. Season it with salt and pepper. Slice or chop the garlic cloves and the herbs. When the IP display says Hot, add the oil and the lamb, fat side down.
  2. Brown it well and then transfer it to a plate and press Cancel. Pour the broth and wine, if using, into the pot. Deglaze the pot: stir any brown bits up off the bottom. Add the garlic and herbs and put the lamb back in, ribs side down. The rib bones will act as a trivet of sorts.
  3. Close the pot, set the valve to Sealing and hit Pressure Cook (or Manual). Use the +/- buttons to get to one minute. One. This will produce medium-rare meat.
  4. When it beeps that it's done, leave it for a 12-minute natural release. Then hit Cancel and flip the valve to Venting to release the remaining pressure. When the pin drops, open the pot, transfer the lamb to a plate and tent it with foil. Let the lamb rest for 5-10 minutes while you make the sauce.
  5. Press Saute and bring the broth to a boil. Let it reduce to about 1/2 cup. Add the butter cubes one at a time, whisking vigorously to emulsify the sauce. Taste and adjust seasoning with salt and pepper if needed.
  6. Carve the lamb into chops and plate with a drizzle of the sauce over each serving.

Notes

Pressure Cook and Manual buttons are interchangeable.

About the chef

Ruth McCusker

Ruth McCusker

Ruth "Rootitoot" McCusker was a beloved figure in the cooking community, known for adapting her cherished family recipes for the Instant Pot® and sharing them through her popular Rootitoot Cookbook series. Her passion for cooking and helping others shone through her active engagement in social media, where she built a close-knit community she affectionately called her “Secret Garden.” Ruth’s humility, generosity, and commitment to helping others succeed in the kitchen earned her a devoted following. Despite her private nature, Ruth touched thousands of lives with her exceptional recipes and warm spirit. She never sought attention but was driven by a desire to bring joy to families through great meals. Her untimely passing in February 2020 was a profound loss to her community, her two children, Brian and Linda, and her grandchildren, Wyatt, Helena, and Rosalee. Ruth's legacy lives on through her son, Brian Wilkowski, who worked closely with her on the Rootitoot cookbooks and is dedicated to continuing her vision. Together with her loyal team of admins, Brian ensures Ruth’s culinary magic and community spirit will endure through her website, Facebook group, and future cookbooks.

View All Ruth's Recipes

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