Quick & Easy

Herb and mustard lamb leg

herb and mustard lamb leg



1.Heat half the oil in a large frying pan over high heat, cook onion, garlic, bacon and mushrooms, stirring, 5 minutes or until onion softens and bacon is crisp. Remove from pan, cool.
2.Combine onion mixture, herbs, mustard, egg and breadcrumbs in a medium bowl, season.
3.Open lamb leg out on board, slice through thickest part of lamb horizontally, without cutting all the way through, to make a flap. Press breadcrumb mixture down centre of lamb cavity. Roll lamb tightly to enclose filling; tie lamb, at 2cm (¾-inch) intervals, with kitchen string to secure.
4.Heat remaining oil in pan, cook lamb until browned all over. Transfer lamb to a 8-litre (32-cup) pressure cooker. Add stock and wine to cooker, secure lid. Bring cooker to high pressure. Reduce heat to stabilise pressure, cook 25 minutes.
5.Release pressure using the quick release method (see below), remove lid. Remove lamb, cover, stand 10 minutes before slicing. Serve with pan juices.

QUICK RELEASE METHOD Each time the lid is removed from the cooker, the pressure must be released quickly first. Use tongs (steam can burn your fingers) to turn the pressure valve on top of the cooker to open the valve and release the steam. We use this method when adding ingredients and when checking the food toward the end of cooking time. If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check the manufacturer’s instructions before using. The lamb will be medium after the 25 minutes. If you prefer it less pink, cook for 30 minutes.


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