Instant Pot Rack of Lamb with Herb Crust and High Heat Finish

Prep: 10 minCook: 23 min6 servingsmediumAmerican
Instant Pot Rack of Lamb with Herb Crust and High Heat Finish

A sophisticated two-step cooking method that combines pressure cooking with high-heat broiling to achieve perfectly tender lamb with a beautifully seared exterior. The Instant Pot ensures even cooking throughout while preserving moisture, then a quick broil creates an appealing crust. Aromatic spices including paprika, garlic, and optional saffron create a complex flavor profile, while fresh tarragon adds brightness. This technique makes restaurant-quality lamb accessible for home cooks, ideal for special dinners or entertaining guests who appreciate comfort food.

Gluten-FreeNut-FreeKeto

Ingredients

6 servings
  • 3 lb rack of lamb
  • 2 tsp coarse salt
  • 1 tbsp ground black pepper
  • 1 tbsp paprika
  • 2 tbsp garlic flakes
    garlic powder2:1.5dietary

    use 1.5 tsp garlic powder instead

  • 1 tbsp onion powder
  • ¼ tsp saffron(optional)
  • 3 tbsp fresh tarragon
    dried tarragon3:1pantry

    reduce to 1 tbsp dried

    Full guide →
  • 2 tbsp unsalted butter
    ghee1:1dairy-free

    equal amount

    Full guide →
  • 1 cup beef stock
    vegetable stock1:1vegetarian

    equal substitution

    Full guide →
  • 1 tbsp lemon juice

Instructions

  1. 1

    Mix all spices together

  2. 2

    Pat lamb rack dry with paper towels

  3. 3

    Rub spice mixture evenly on both sides of lamb

  4. 4

    Place steamer rack in Instant Pot

  5. 5

    Position lamb rack on steamer

  6. 6

    Top with sliced butter and fresh tarragon

  7. 7

    Add beef stock and lemon juice to pot

  8. 8

    Secure lid and cook on Manual High Pressure for 15 minutes

  9. 9

    Release pressure manually

  10. 10

    Remove lamb from Instant Pot

  11. 11

    Place lamb in pan with sauce

  12. 12

    Broil on high for 3 to 5 minutes per side

  13. 13

    Wrap exposed bones in foil to prevent burning

  14. 14

    Remove from oven and rest for 2 minutes

  15. 15

    Slice and serve immediately

Tips

Tip 1

Wrap exposed rib bones in aluminum foil during broiling to prevent charring and maintain presentation

Tip 2

Allow lamb to rest after broiling to redistribute juices for optimal tenderness

Tip 3

Use a meat thermometer to ensure doneness - aim for 130F internal temperature for medium-rare

Good to Know

Storage

covered in refrigerator for up to 3 days

Make Ahead

spice rub can be applied up to 24 hours ahead

Serve With

immediately while warm, reheat in oven or microwave

Common Mistakes

Watch

wrap bones in foil to avoid burning during broiling

Watch

pat lamb dry before seasoning to ensure spice adherence

Watch

allow proper resting time to retain juices

Substitutions

Dairy-Free Swaps

unsalted butter→
ghee1:1dairy-free

equal amount

Full guide →

General Alternatives

garlic flakes→
garlic powder2:1.5dietary

use 1.5 tsp garlic powder instead

Full guide →
fresh tarragon→
dried tarragon3:1pantry

reduce to 1 tbsp dried

Full guide →
beef stock→
vegetable stock1:1vegetarian

equal substitution

Full guide →
Find more substitutions →

FAQ

Can I use a regular pressure cooker instead of Instant Pot?

Yes, follow the same timing but adjust pressure release method according to your cooker's instructions.

What if I don't have a broiler?

Sear the lamb in a hot cast iron skillet with oil for 2-3 minutes per side instead.

How long will this keep in the refrigerator?

Properly stored covered lamb will keep for up to 3 days and should be reheated before serving.