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Instant Pot Lamb Roast with Mediterranean Herbs & Potatoes
Adapted from The Art of Syrian Cookery by Helen Corey (1962).
Ingredients
  • 2 tablespoons olive oil
  • 5 to 6 pound leg of lamb, bone-in or boneless
  • 1 teaspoon sea salt
  • 1 bay leaf, crushed
  • ½ teaspoon pepper
  • 1 teaspoon marjoram
  • 1 teaspoon sage
  • 3 cloves garlic, minced
  • 1 teaspoon ginger
  • 1 teaspoon thyme
  • 2 cups broth
  • 2-½ to 3 pound potatoes, peeled and cut into 2" to 3" pieces
  • 2 to 3 tablespoons arrowroot powder + ⅓ cup water (optional)
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