This will be cooked in the Instant Pot (a programmable electric pressure cooker)
1/2 of a boneless leg of lamb (I cut a whole 4-5 lbs leg into 2, put 1 portion away)
1/2-1 t of salt (1-2 t if kosher salt)
2 t cinnamon
1 t nutmeg
1 t cardamon
1 t black pepper
1 t tumeric
2 T olive oil
3/4 C dry red wine (e.g cabernet sauvignon)
2 T veg oil
1/4 t crumbled saffron
4 T lime juice (2 limes)
1/2 C warm water
1 large onion roughly chopped
1 C chicken broth
Zest of 1 lime
Zest of 1 orange
A few thyme sprigs
2 bay leaves
2 T chopped parsley
2 T chopped mint or dill
1 T orange zest
Trim most of the excess fat off the meat.
Mix all ingredients of mixture 1 and rub it all over and into the meat.
Put meat in a 1-gal ziploc bag. Add the wine and the olive oil.
Swish liquid around till all meat is bathed in it.
Lay bag flat on a small cookie sheet (with raised edges)and refrigerate 24 hours.
Swish liquid around and turn bag over a few times during the 24 hours (I do it everytime I open the refrigerator).
Prepare mixture 2 in a small bowl and steep for at least 10 min.
Turn Instant Pot to “saute”. Remove meat from marinade (save marinade!) and pat dry. When pot shows “hot”, add the veg oil, swirl around and brown the meat on all sides.
Remove the meat and add the onions and saute till slightly soft. (Add more oil if needed).
Add the chicken broth and deglaze.
Turn pot to “Meat”.
Put the meat back in, along with mixture 2 and mixture 3, as well as the marinade.
Put pressure dial to “on” and cook for 25-30 min.
When done, release pressure. Taste and add salt if necessary. Remove thyme sprigs and bay leaves.
Allow meat to rest about 5 min, then slice meat into 1/3 ” slices, arrange on pasta platter (Flat bowl) and ladle juice over meat. Or serve in individual pasta/soup bowls.
Combine garnishes and sprinkle on top.
Accompany with rice, flatbread or crusty french bread.