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Recipe Category: Stew
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Lemon Lamb Stew Pressure Cooker Recipe
Ingredients
SERVES 6 – Cooker: 5- to 7-quart – Time: 15 minutes at HIGH pressure
- 3 tablespoons olive oil
- 3 pounds lamb shoulder, with some bone, trimmed of excess fat and cut into 2-inch chunks
- salt and freshly ground black pepper
- 3 cloves garlic, chopped
- ½ cup fresh lemon juice
- 2 cups reduced-sodium chicken broth
Method
- In a 5- to 7-quart pressure cooker, heat the oil over medium-high heat until very hot
- Brown the meat in batches in a single layer on all sides, 5 to 7 minutes per batch
- Use a slotted spoon to transfer the browned meat to a plate
- Return the meat and any accumulated juices to the pot
- Season to taste with salt and pepper, and stir in the garlic
- Add the lemon juice and broth
- Close and lock the lid
- Set the burner heat to high
- When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
- Set a timer to cook for 15 minutes
- Remove the pot from the heat
- Open the cooker with the Natural Release method; let stand for 15 minutes
- Be careful of the steam as you remove the lid
- Skim any fat from the top of the sauce
- Taste, adding more salt if needed
- Serve immediately
Full List of Stew Recipes
Full List of Lamb Recipes
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