This Instant Pot Curried Rack of Lamb is a tasty dish that’s both tender and full of flavor. The spices add a warm kick, making it perfect for dinner with family or friends.
I love how quickly the Instant Pot cooks it! Plus, the smell of spices fills my kitchen and makes everyone curious about what’s cooking. It’s an easy way to impress without too much fuss!
Key Ingredients & Substitutions
Rack of Lamb: The star of this dish is the rack of lamb, usually about 8 ribs. If lamb isn’t available, a boneless leg of lamb or even beef ribs can work, though they will change the final taste.
Olive Oil: This adds flavor and helps in searing. You can substitute with avocado oil for a higher smoke point or even ghee for a richer taste.
Onion: A large onion helps form the base of the curry flavor. If you’re looking for a milder taste, shallots are a lovely alternative.
Curry Powder: The type of curry powder affects the dish’s heat level. Feel free to use garam masala or even a homemade blend if you have your favorite spices on hand.
Coconut Milk or Yogurt: Coconut milk provides creaminess. If you’re lactose-free, stick with coconut milk. Yogurt can add tang, so use it if you like a slightly different flavor.
Fresh Herbs: Fresh cilantro or parsley brighten the dish. If you don’t have them, mint works surprisingly well, too!
How Do I Achieve the Perfect Searing on the Lamb?
Searing is key to developing deep flavors in this dish. To achieve that perfect crust on your lamb, follow these steps:
- Ensure your Instant Pot is set to ‘Sauté’ mode and preheated before adding oil.
- Place the lamb carefully into the pot, allowing it to sizzle. Don’t overcrowd; if needed, sear in batches.
- Let it brown undisturbed for 3-4 minutes per side for a nice crust.
- Remove the lamb and don’t forget to scrape up the fond (browned bits) after searing! They add great flavor to your sauce.
How to Make Instant Pot Curried Rack of Lamb
Ingredients You’ll Need:
For the Lamb:
- 1 rack of lamb (about 8 ribs, ~1.5 to 2 pounds)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh rosemary sprig (for garnish and added flavor)
For the Aromatics and Spices:
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons curry powder (mild or medium heat, based on preference)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder (optional for heat)
- 2 teaspoons tomato paste
For the Sauce:
- 1 cup beef or lamb broth
- 1/2 cup canned diced tomatoes (optional for depth)
- 1/2 cup coconut milk or plain yogurt (optional for creaminess)
- 1 tablespoon lemon juice
For Garnish:
- Fresh cilantro or parsley, chopped for garnish
How Much Time Will You Need?
This recipe takes around 10 minutes to prepare and about 40 minutes to cook under pressure, including the natural pressure release. In no time, you’ll have a succulent rack of lamb infused with delicious curry flavors!
Step-by-Step Instructions:
1. Prepare the Rack of Lamb:
Start by seasoning the rack of lamb generously with salt and pepper on all sides. This will enhance its flavor as it cooks.
2. Sear the Lamb:
Set your Instant Pot to ‘Sauté’ mode and add 2 tablespoons of olive oil. Allow it to heat until shimmering. Carefully place the lamb rack in the pot, searing it on all sides until you achieve a nice golden brown color, about 3-4 minutes per side. Once browned, remove the lamb and set it aside.
3. Cook Aromatics and Spices:
In the same pot, add the finely chopped onion. Sauté for about 3-4 minutes until softened. Next, add the minced garlic and grated ginger, cooking for another minute, until fragrant.
4. Add Curry Spices:
Stir in the curry powder, turmeric, cumin, and chili powder, along with the tomato paste. Cook for 1-2 minutes to let the spices bloom and release their wonderful aromas.
5. Add Liquids:
Pour in the beef or lamb broth, diced tomatoes (if using), and coconut milk or yogurt (if using). Stir all the ingredients well to combine, making sure to scrape up any browned bits from the bottom of the pot.
6. Pressure Cook:
Now, place the rack of lamb back into the Instant Pot, either rack side down or standing on the bones with the meat side up. Top it with a sprig of fresh rosemary. Close the lid, set the valve to sealing, and cook on high pressure for 15 minutes.
7. Natural Release:
Once the cooking time is done, allow the Instant Pot to release pressure naturally for 10 minutes. After that, carefully do a quick release for any remaining pressure.
8. Rest and Serve:
Remove the lamb from the pot and let it rest for 5-10 minutes before slicing between the ribs to serve.
9. Finish the Sauce (Optional):
If you’d like a thicker sauce, switch the Instant Pot back to ‘Sauté’ mode and let the curry sauce simmer for a few minutes. Taste and adjust seasoning with additional salt, pepper, and a squeeze of lemon juice.
10. Plate and Garnish:
Serve sliced lamb racks over rice or couscous, drizzle some of the curry sauce over the top, and garnish with freshly chopped cilantro or parsley. Enjoy your flavorful and tender Instant Pot Curried Rack of Lamb!
Can I Use a Different Cut of Lamb?
Absolutely! If a rack of lamb is not available, you can use a boneless leg of lamb or lamb chops. Just adjust the cooking time, as smaller cuts may require less time under pressure.
What If I Don’t Have Coconut Milk?
No problem! You can substitute the coconut milk with plain yogurt for a creamy texture or simply omit it for a lighter sauce. Just keep in mind that yogurt should be stirred in after cooking to prevent curdling.
Can I Make This Recipe Spicier?
If you’d like more heat, increase the chili powder or add fresh chilies to the aromatics. Alternatively, a dash of cayenne pepper can pack a punch! Adjust to your taste preference.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, gently warm in the microwave or on the stovetop, adding a splash of broth if the sauce is too thick.