Ingredients:
- 3 pounds leg of lamb, chopped
- Zest of a lemon, finely grated
- 8 cloves garlic, peeled, sliced
- A handful fresh rosemary, chopped
- Sea salt to taste
- Black pepper powder to taste
- 1/4 cup lemon juice
- 1 cup water or stock
Method:
- Add garlic, zest, rosemary, oil, salt and pepper to a mortar and pestle and grind to a paste and rub over the lamb and marinate.
- Place the lamb in the instant pot. Sprinkle half the lemon juice.
- Close lid. Select slow cook option and timer for 4 hours. When done, let the steam release naturally.
- Sprinkle remaining lemon juice and serve.