Why You’ll Love This Recipe
This recipe is all about ease and flavor. The lamb shoulder becomes fall-apart tender in a fraction of the time it would take in the oven or slow cooker. Anchovies add subtle umami depth without a fishy taste, while rosemary and oregano enhance the natural lamb flavor. It’s a simple, hands-off approach to an impressive meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 teaspoons olive oil
- 4 pounds (1.8 kg) lamb shoulder, bone-in
- 2 cups (480 ml) beef or chicken stock
- 6 anchovy fillets from a can, chopped
- 1 teaspoon garlic purée
- 1 sprig fresh rosemary
- 1 teaspoon dried oregano
- Salt, to taste
Directions
- Sear the lamb (optional but recommended): Turn the Instant Pot to “Sauté” and heat olive oil. Sear the lamb shoulder on all sides until browned, about 3–4 minutes per side. Remove and set aside.
- Add aromatics and stock: Pour in the stock, scraping up any browned bits. Stir in chopped anchovies, garlic purée, rosemary, oregano, and a pinch of salt.
- Pressure cook: Return the lamb to the pot. Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 90 minutes.
- Release pressure: Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Serve: Remove lamb from the pot, slice or shred as desired, and serve with the cooking juices.
Servings and Timing
Serves: 6–8
Prep time: 10 minutes (plus optional searing 10 minutes)
Cook time: 90 minutes
Total time: 1 hour 50 minutes
Variations
- Add vegetables such as carrots, onions, or potatoes directly to the pot for a one-pot meal.
- Swap fresh rosemary for thyme or sage for a slightly different herb profile.
- Use red wine instead of stock for a richer, deeper flavor.
- Finish the cooking liquid into a sauce by reducing on “Sauté” mode and seasoning to taste.
Storage/Reheating
Store leftover lamb in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of stock or in the oven covered with foil to retain moisture.
FAQs
Can I use boneless lamb shoulder?
Yes, cooking time remains the same, but shredding will be easier.
Can I make this recipe ahead of time?
Yes, cook and refrigerate the lamb overnight. Reheat gently before serving.
Can I freeze the lamb?
Yes, store in airtight containers or freezer bags for up to 3 months. Thaw in the fridge before reheating.
Do I have to use anchovies?
No, but anchovies add depth and umami to the dish. You can substitute with a teaspoon of soy sauce or miso paste if preferred.
Can I cook it without searing?
Yes, you can skip searing for a true “dump and start” method, though browning adds flavor.
Conclusion
Instant Pot Lamb Shoulder (Dump and Start) is an effortless, flavorful, and tender dish perfect for any occasion. With simple ingredients, minimal prep, and rich, savory flavors, this recipe delivers a hearty, impressive meal without the stress. Serve with vegetables, mashed potatoes, or a grain for a complete dinner that’s sure to impress.
PrintInstant Pot Lamb Shoulder (Dump and Start)
Instant Pot Lamb Shoulder (Dump and Start) is a tender, flavorful, and effortlessly cooked lamb shoulder. Using the Instant Pot, this method infuses the lamb with savory herbs, garlic, and anchovy umami for a rich, succulent result.
- Prep Time: 10 minutes (plus optional searing 10 minutes)
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6–8 servings
- Category: Main Dish
- Method: Pressure Cooking
- Cuisine: American / Mediterranean
Ingredients
2 teaspoons olive oil
4 pounds (1.8 kg) lamb shoulder, bone-in
2 cups (480 ml) beef or chicken stock
6 anchovy fillets from a can, chopped
1 teaspoon garlic purée
1 sprig fresh rosemary
1 teaspoon dried oregano
Salt, to taste
Instructions
- Turn the Instant Pot to ‘Sauté’ and heat olive oil. Sear the lamb shoulder on all sides until browned, about 3–4 minutes per side. Remove and set aside. (Optional but recommended)
- Pour in the stock, scraping up any browned bits. Stir in chopped anchovies, garlic purée, rosemary, oregano, and a pinch of salt.
- Return the lamb to the pot. Seal the lid and set the Instant Pot to Manual/Pressure Cook on high for 90 minutes.
- Allow natural pressure release for 15 minutes, then carefully release any remaining pressure.
- Remove lamb from the pot, slice or shred as desired, and serve with the cooking juices.
Notes
Add vegetables such as carrots, onions, or potatoes directly to the pot for a one-pot meal.
Swap fresh rosemary for thyme or sage for a slightly different herb profile.
Use red wine instead of stock for a richer, deeper flavor.
Finish the cooking liquid into a sauce by reducing on ‘Sauté’ mode and seasoning to taste.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 450
- Sugar: 0 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 120 mg
