Step 1

Remove any netting from the lamb roast, unroll it and lay it out flat, and cut it into 4 pieces, each roughly 4” x 2” x 2”. Sprinkle the lamb with 2 teaspoons salt and 1 teaspoon of black pepper. Rub the garlic, rosemary, and thyme into the lamb pieces, working it in to any natural crevices in the meat. Heat 1 tablespoon of olive oil in an Instant Pot or other pressure cooker, using Sauté mode adjusted to high, until the oil is shimmering. (Use medium-high heat in a stovetop pressure cooker.) Sear the lamb in two batches, two pieces at a time. Sear each piece on 2 sides – use the largest sides – until it is well browned, about 3 minutes a side. (So, about 12 minutes total.) After searing, put the lamb on a platter and set aside for later.

Step 2

Add another tablespoon of olive oil to the pressure cooker pot, and heat until shimmering. Add the onion and sprinkle with ½ teaspoon salt. Sauté until the onion softens, about 3 minutes, stirring and scraping the browned lamb bits from the bottom of the pot with a wooden spoon. Pour in the wine, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol.

Step 3

Pour in the chicken broth and scrape the bottom of the pot one last time to loosen any browned bits of onion. Add the platter of lamb (and any lamb juices) to the pot, then scatter the carrots on top.

Step 4

Lock the pressure cooker lid and cook at high pressure for 50 minutes (“Pressure Cook” or “Manual” mode in an Instant Pot), or for 45 minutes in a stovetop PC. Let the pressure come down naturally, about 20 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 15 minutes).

Step 5

Gently move the pieces of lamb to a serving platter, and the carrots to a serving bowl, using tongs or a slotted spoon. Pour the remaining liquid in the pot into a fat separator and let settle for five minutes. Cut each piece of lamb in half, pour a little of the defatted sauce over it, and serve, passing the rest of the sauce and the carrots on the side. Enjoy!