This Instant Pot Curried Rack of Lamb is super tasty and quick to make. The lamb gets a lovely spice blend with curry that fills your kitchen with amazing smells!
Honestly, who doesn’t love a meal that’s fancy but easy? I serve it with rice for a perfect dinner, and I can’t resist a good lamb dish. It always impresses my friends! 🥳
Key Ingredients & Substitutions
Lamb: Racks of lamb are the star here. Frenched racks look beautiful and are easy to serve. If you can’t find lamb, you could go for a beef or pork rack but keep in mind the cooking times will vary.
Curry Powder: This brings the dish to life! You can adjust the heat by choosing mild or medium curry powder. If you’re out, a mix of turmeric and paprika can give a nice flavor. Woohoo!
Coconut Milk: I love adding coconut milk for its creaminess and flavor. If dairy is a concern, you can substitute it with a non-dairy cream. Heavy cream works well too if you prefer that creamy texture.
Fresh Herbs: Cilantro is delightful on top, but if you’re not a fan, parsley is a fresh alternative. Either way, these herbs add a pop of color and freshness to your dish!
How Do I Sear Meat Perfectly in an Instant Pot?
Searing in the Instant Pot is key for developing flavor. To do this well, follow these steps:
- Preheat on ‘Sauté’ for a few minutes before adding oil. This ensures a good sear.
- Add your lamb racks and don’t overcrowd the pot. Let them brown without moving them for 2-3 minutes.
- Turn them over with tongs and do the same on the other side. This browning creates depth in the sauce.
By searing properly, you enhance the flavorful taste of your curry! Plus, your kitchen will smell amazing.
Instant Pot Curried Rack of Lamb
Ingredients You’ll Need:
For the Rack of Lamb:
- 2 racks of lamb (about 1.5 to 2 pounds each), frenched
- 2 tablespoons olive oil
- Salt and black pepper, to taste
For the Sauce:
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons curry powder (mild or medium heat, based on preference)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional for heat)
- 1 cup chicken or vegetable broth
- 1/2 cup coconut milk or heavy cream
- 1 tablespoon tomato paste
- 2 teaspoons lemon juice
For Garnish:
- 2 tablespoons fresh cilantro or parsley, chopped
- Cooked basmati rice or your preferred side, for serving
How Much Time Will You Need?
This recipe will take about 15 minutes to prep and 12 minutes to cook in the Instant Pot. Plus, you’ll need a short time to let the lamb rest after cooking. Altogether, you can expect about 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare the Lamb:
Start off by seasoning the racks of lamb with salt and black pepper on both sides. This will give the meat great flavor as it cooks!
2. Sear the Lamb:
Turn on your Instant Pot and set it to ‘Sauté’ mode. Heat the olive oil until it’s hot, then add the lamb racks. Brown them for about 2-3 minutes per side until they have a lovely golden crust. Once done, take the lamb out of the pot and set it aside.
3. Cook the Aromatics:
In the same pot, add the chopped onion. Sauté it for about 4 minutes, until it’s softened. Then stir in the minced garlic and ginger, cooking for another minute until your kitchen smells amazing!
4. Add Spices:
Now it’s time to add in the spices! Mix in the curry powder, cumin, coriander, turmeric, and cayenne pepper if you want some heat. Cook everything together for 1-2 minutes, stirring well to toast the spices. Just be careful not to let them burn!
5. Add Liquids:
Stir in the tomato paste to blend it with the spices, then pour in the chicken or vegetable broth and coconut milk (or heavy cream). Don’t forget to scrape up any browned bits stuck to the bottom of the pot—those add flavor!
6. Pressure Cook Lamb:
Place the racks of lamb back in the pot, making sure they’re nestled into the liquid. Close the Instant Pot lid, set it to ‘Sealing,’ and pressure cook on high for 12 minutes.
7. Release Pressure:
Once the cooking time is up, be careful and perform a quick release of the pressure. This means hitting the valve to let the steam escape. Just watch your hands—steam can be hot!
8. Rest the Lamb:
When it’s safe, take the racks of lamb out of the pot and let them rest on a cutting board for about 5 minutes. This helps the juices redistribute, making the meat juicy and delicious.
9. Finish the Sauce:
If you find the sauce to be too thin, switch the pot to ‘Sauté’ mode and cook it down a bit to thicken. Then, stir in the lemon juice and taste to adjust the salt and pepper as needed.
10. Serve:
Slice the racks of lamb between the ribs into chops. Plate these over a bed of cooked basmati rice or your favorite side, and spoon that fragrant curried sauce over the top. Finish with a sprinkle of fresh cilantro or parsley for a bright touch.
Enjoy your rich, tender, and aromatic Instant Pot Curried Rack of Lamb! It’s sure to impress anyone at your dinner table! 🍽️
Can I Use Other Cuts of Meat?
Absolutely! While rack of lamb is perfect for this recipe, you can also use lamb shoulder or leg. Just adjust the cooking time if using larger cuts—you may need to cook them a bit longer for tenderness, around 15-20 minutes.
What Can I Substitute for Coconut Milk?
If you prefer not to use coconut milk, heavy cream is a great substitute for creaminess. You can also use unsweetened almond milk or cashew cream for a lighter option, just keep in mind that the flavor will vary slightly.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the microwave or on the stovetop, adding a splash of broth or cream to keep the sauce from drying out.
Can I Freeze This Dish?
Yes, you can freeze the cooked lamb and sauce together. Make sure it’s cooled completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. Thaw overnight in the fridge before reheating!
