Leg of Lamb Pressure Cooker

 pressure cooker lamb

Ingredients

  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 1.3kg boneless leg of lamb, tied
  • 30g unsalted butter
  • 2 tbsp plain flour
  • 300ml lamb stock
  • 200ml red wine
  • 2 red onions, cut into wedges
  • 2 garlic cloves, sliced
  • 5 sprigs of thyme5 sprigs of rosemary 

Method  

  1. Heat the oil in a large non-stick frying pan.
  2. Add the lamb and brown on each side for 4-5 mins.
  3. Set the slow cooker to low.
  4. Melt the butter in a saucepan until foaming, then stir through the flour. 
  5. Whisk in the stock gradually until incorporated, add the wine and bring to the boil.
  6. Set aside.
  7. Put the onion, garlic, thyme and rosemary into your pressure cooker and sit the lamb on top.
  8. Pour over the lamb gravy. Put the lid on and cook for 1h or until soft and tender.  This really depends on the size of the leg.
  9. Remove the lamb and set, covered, on a plate.
  10. Strain the liquid into a pan and simmer until slightly thickened.
  11. Serve the lamb thickly sliced or shredded (it'll be quite soft) with mashed potatoes, green veg and the gravy. 

In France Easter is the traditional time to eat a leg of lamb and to cook it to ultimate tenderness so that the meat melts in the
mouth you can either put it in a slow cooker for 8 hours or do yourself a favour and put it in a pressure cooker.