This Instant Pot Curried Rack of Lamb is a spectacular dish that’s surprisingly easy to make! Juicy lamb coated in a fragrant curry sauce will impress everyone at your table.
Cooking lamb in the Instant Pot means it’s tender and full of flavor in no time. I love serving it with rice or naan to soak up that yummy sauce—it’s simply irresistible!
Key Ingredients & Substitutions
Rack of Lamb: This is the star of the show, offering a rich flavor and tenderness. If lamb isn’t available, you can substitute with beef short ribs or pork loin chops for a different taste, keeping in mind the cooking time may differ.
Curry Powder: Adjust the heat to your liking. Mild or medium curry powder works great. If you prefer a fresher flavor, you can make your own blend with turmeric, cumin, coriander, and chili powder. This also allows you to control the spice level!
Plain Yogurt: This adds creaminess and tang. You can use Greek yogurt for a thicker texture or substitute with coconut milk for a dairy-free option. Both will keep the sauce rich.
Diced Tomatoes: While canned tomatoes are convenient, fresh tomatoes can add a nice touch, especially if they’re in season. You can also use tomato sauce if you want a smoother sauce consistency.
How Do I Get the Perfect Sear on the Lamb?
Searing the lamb is crucial for flavor. This step caramelizes the meat’s surface, adding depth to the dish. Follow these tips to get it just right:
- Make sure the Instant Pot is very hot before adding olive oil. This helps create a nice crust.
- Don’t overcrowd the pot; sear one rack at a time if necessary. You want that golden brown color, which might be hard to achieve if they’re crowded.
- Keep an eye on the time — 2-3 minutes per side is just enough. Too long and it may overcook!
Letting it rest after cooking is also important. This helps the juices redistribute, resulting in a moist, tender lamb. Happy cooking!
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 lbs), frenched
- 2 tbsp olive oil
For the Curry Base:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp curry powder (mild or medium heat based on preference)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp turmeric powder
- 1/2 tsp chili powder or cayenne pepper (optional, for heat)
- 1 cup diced tomatoes (canned or fresh)
- 1/2 cup plain yogurt
- 1/2 cup water or lamb broth
- Salt and pepper to taste
For Garnish:
- Fresh cilantro leaves for garnish
How Much Time Will You Need?
This recipe will take about 10 minutes of prep time, followed by 15 minutes of pressure cooking, and additional resting time. In total, you should plan for about 40-45 minutes to get this delicious dish on the table, including natural pressure release time.
Step-by-Step Instructions:
1. Prepare the Rack of Lamb:
First things first! Use paper towels to pat the rack of lamb dry. This helps it sear better. Generously season it with salt, pepper, and a light sprinkle of curry powder for extra flavor.
2. Sear the Lamb:
Next, turn on the Instant Pot and set it to “Sauté” mode. Add the olive oil and wait for it to get hot. Place the rack of lamb, fat side down, into the hot oil. Sear for about 2-3 minutes on each side until it looks golden brown. Once it’s done, carefully remove the lamb and set it aside.
3. Prepare the Curry Base:
In the same pot, toss in the chopped onion. Sauté for around 3-4 minutes until it becomes soft. Then, add the minced garlic and grated ginger, and cook for 1 more minute. You want those aromas to fill your kitchen!
4. Add Spices:
Now, it’s time to add the spices! Stir in the curry powder, ground cumin, ground coriander, turmeric, and chili powder (if you’re using it). Let these spices cook with the onion mixture for 1-2 minutes, which will bring out their wonderful aroma.
5. Add Tomatoes and Yogurt:
Add in the diced tomatoes and yogurt, stirring everything together nicely. Let it cook for another 2-3 minutes until the mixture thickens slightly.
6. Deglaze the Pot:
To make sure you get all that tasty goodness, pour in the water or lamb broth. Use a wooden spoon to scrape the bottom of the pot, lifting any browned bits stuck there. This adds even more flavor!
7. Pressure Cook:
Now, place the seared rack of lamb back into the Instant Pot, and spoon some of the curry sauce over it. Close the lid securely, set the valve to sealing, and pressure cook on high for 15 minutes.
8. Natural Release:
After cooking, let the pressure release naturally for about 10 minutes. This step is important for keeping the lamb juicy. After that, do a quick release to get rid of any remaining pressure.
9. Rest and Garnish:
Carefully remove the rack of lamb from the pot and let it rest for about 5 minutes. This waiting time is key for juicy slices! After resting, slice between the bones and garnish with fresh cilantro leaves for a beautiful finish.
10. Serve:
Serve your beautifully cooked curried rack of lamb with the sauce from the pot. It pairs wonderfully with cooked grains like couscous or bulgur and a side of steamed green vegetables such as asparagus. Enjoy your delicious creation!
This recipe yields an incredibly tender and flavorful curried rack of lamb, all made effortlessly in your Instant Pot. Perfect for any occasion!
Can I Use Frozen Lamb for This Recipe?
While it’s best to use fresh lamb for optimal flavor and texture, you can use frozen lamb. Just ensure it’s completely thawed before cooking. Thaw in the refrigerator overnight or use the quick thaw method by placing it in a sealed plastic bag submerged in cold water.
What Can I Substitute for Yogurt?
If you prefer not to use yogurt, you can substitute it with coconut milk for a dairy-free option or use Greek yogurt for a richer flavor. You can also blend some silken tofu with a little lemon juice to mimic the creaminess of yogurt.
How Long Can Leftovers Last?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm on the stove or in the microwave until heated through, adding a touch of water or broth if the sauce thickens too much.
Can I Make This Recipe in Advance?
Yes! You can prepare the curry base and sear the lamb a day in advance. Keep them stored separately in the refrigerator and then proceed with pressure cooking the next day. This can save time and make for a quick meal.
