Shortly after our son was born, we decided it might not be a bad idea to invest in either a slow cooker or pressure cooker. After watching an infomercial for a pressure cooker on TV, we were sold. We bought one from Target and the particular one we got definitely gives you the most bang for your buck because it’s both a pressure cooker and a slow cooker, all in one. Each time we’ve used it, it’s cooked meat (and our meals, as a whole) to perfection. When we recently got some lamb, I knew that the pressure cooker would, once again, come to my rescue. I love using it because it’s pretty much foolproof and cuts down your cooking time significantly. You just throw everything inside and let it work its magic.
With it I made lamb, which had been stuffed with cloves of fresh garlic, and then, generously seasoned with salt, pepper, and dried rosemary. It stewed in broth, along with onions, golden potatoes, and sweet potatoes. The lamb was so tender and juicy that it fell apart at the touch of our forks.
Without further ado, let’s get started!
- 2 pounds lamb, boneless, cut lengthwise into 2 inch pieces
- 10 cloves garlic, cut into thirds
- 4 golden potatoes, quartered
- 1 large sweet potato, cut into 4 inch pieces
- 1/2 red onion, sliced
- 1 tablespoon tomato paste
- 1/2 cup extra virgin olive oil
- 2 1/4 cups of chicken, beef, or vegetable broth
- 4 tablespoons dried rosemary
- Salt and pepper to taste
Wash, rinse, and pat the lamb dry. With a sharp knife, cut small slits into the sliced pieces of lamb, and insert a few pieces of garlic in each.
Season each side of the lamb generously with salt, pepper, and rosemary.
Turn on your pressure cooker and pour the oil inside the inner pot. Place your lamb inside and sear the meat until it is lightly browned on all sides.
Remove the lamb and set aside in a bowl.
Place the onions and potatoes inside the same pot and cook for a few minutes.
Add the tomato paste and broth. Put the lamb back in the pot.
Place the lid on the pressure cooker and program to cook for 30 minutes. Once done, turn the valve of the pressure cooker to release the steam. When the steam is completely released, remove the lid.
Now, get ready to breathe in the delicious aroma of lamb that looks like it’s been braising all day in a slow cooker.
Transfer to a Pyrex or baking dish to serve.
You can eat the lamb and vegetables on their own or serve with white rice or cauliflower rice.
I wasn’t kidding when I said the meat was literally falling apart.
Perfection in as little as 30 minutes! You can easily fool everyone into thinking you slaved over this meal all day in the kitchen.