Simple and delicious Pressure Cooker Lamb Roast makes lamb tender, juicy, and flavorful. High pressure tenderizes meat by breaking down tough muscle fibers and connective tissue.
Ingredient
– 2.5 lb Lamb Shoulder Or Leg (1 kg)– 2 teaspoons Salt– 1 teaspoon Ground Pepper– 1 Tablespoon Olive Oil– 2 Cups Onion– 2 Tablespoons Garlic– 1 teaspoon Dried Rosemary– 3 Cups Chicken Stock– 1 Cup Red Wine– 2 Bay Leave
Direction
1
Season lamb with salt and pepper. Put aside for 30 minutes.
Set the instant pot to saute.
2
Let olive oil heat. Add chopped garlic and onions. Cook soft.
3
Add dried herbs now. Seal lamb on all sides in instant pot for 4-5 minutes.
4
Pour red wine and stock over it. Include bay leaves. Season again.
5
Stop sautéing and close the lid.
Set pressure cook to high.
6
Cook under pressure for 1 hour 45 minutes. Wait for all steam to escape.
7
Remove the lamb and rest it on a foil-lined plate.
Make gravy with cooker liquid.