This recipe is a nod to the many years of family holiday gatherings with a roast. My dad would make many variations on lamb, along with potatoes and another side dish. It was a long, time-consuming effort to do in the oven, and I remember him having to get up early to ensure we would eat on time. With this recipe, you won’t be waiting on the oven in order to get a great holiday meal on the table for your entire family.
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Utensils
Large Bowl
Instant-Read Thermometer
Fine-Mesh Strainer
Step 1
Start with the Level 1 ingredients: Put the beef stock, garlic, and peppercorns in the pot and stir until combined.
Step 2
Prepare the Level 2 ingredients: In a large bowl, combine the potatoes, rosemary, and 1 tablespoon of oil. Season with salt and pepper and toss until evenly combined.
Step 3
Rub the remaining 1 tablespoon of oil on the lamb and season generously with salt and pepper.
Step 4
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot above the gravy mixture. Add three-quarters of the potatoes to the rack, then place the lamb on top of the potatoes. Top the meat with the remaining potatoes.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 360°F, and set the time for 25 minutes. Press START/STOP to begin cooking (PrE will display for about 15 minutes as the unit steams, then the timer will start counting down).
Step 6
After 25 minutes, check the roast with an instant-read thermometer. For medium-rare it should read 145°F. If you prefer the roast cooked medium to medium well, continue cooking for up to 10 minutes more.
Step 7
When cooking is complete, carefully remove the rack with the potatoes and the roast. Allow the roast to rest for10 minutes.
Step 8
While the roast is resting, use a silicone or wooden spoon to stir in the instant flour until the sauce has thickened. If a thicker sauce is desired, move the slider to the right position, select SEAR/SAUTÉ, and set the temperature to 3. Continue to cook until the sauce reaches your desired thickness.
Step 9
Strain the gravy through a fine-mesh strainer. Slice the roast and serve with the potatoes and gravy.
Start with the Level 1 ingredients: Put the beef stock, garlic, and peppercorns in the pot and stir until combined.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 2 of 9
Prepare the Level 2 ingredients: In a large bowl, combine the potatoes, rosemary, and 1 tablespoon of oil. Season with salt and pepper and toss until evenly combined.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 3 of 9
Rub the remaining 1 tablespoon of oil on the lamb and season generously with salt and pepper.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 4 of 9
Place the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot above the gravy mixture. Add three-quarters of the potatoes to the rack, then place the lamb on top of the potatoes. Top the meat with the remaining potatoes.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 5 of 9
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set the temperature to 360°F, and set the time for 25 minutes. Press START/STOP to begin cooking (PrE will display for about 15 minutes as the unit steams, then the timer will start counting down).
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 6 of 9
After 25 minutes, check the roast with an instant-read thermometer. For medium-rare it should read 145°F. If you prefer the roast cooked medium to medium well, continue cooking for up to 10 minutes more.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 7 of 9
When cooking is complete, carefully remove the rack with the potatoes and the roast. Allow the roast to rest for10 minutes.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 8 of 9
While the roast is resting, use a silicone or wooden spoon to stir in the instant flour until the sauce has thickened. If a thicker sauce is desired, move the slider to the right position, select SEAR/SAUTÉ, and set the temperature to 3. Continue to cook until the sauce reaches your desired thickness.
LEVEL 1 (BOTTOM OF POT)
120ml
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
300g
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
0.9kg
boneless lamb loin
LEVEL 1 (BOTTOM OF POT)
5 cups
beef stock
4
garlic cloves, peeled
1 tablespoon
whole black peppercorns
3 tablespoons
instant flour
LEVEL 2 (BOTTOM LAYER OF RACK)
3 cups
baby potatoes, halved
2
rosemary sprigs, minced
2 tablespoons
canola oil, divided
Kosher salt
Freshly ground black pepper
2 pounds
boneless lamb loin
Step 9 of 9
Strain the gravy through a fine-mesh strainer. Slice the roast and serve with the potatoes and gravy.
