Pressure Cooker Leg Of Lamb Version 2

Leg of Lamb, The Sequel!

(I have updated this recipe with slightly different timing)

Leg of Lamb 3

It’s that time of year again! Time for a lamb recipe. Sure, Easter time is semi-traditionally lamb time. But the reason why I usually have it this time of year is that it is easier to find in the super market, though not always that easy as I found out a couple of days ago. Similar to how I rarely see corned beef in the market unless it is near St. Patrick’s day (which is why I made it for my last post).

Leg Of Lamb Ingredients

I’ve noticed that a lot of people wind up at my little dog and pony show here on the inter webs after searching for “Pressure Cooker Leg of Lamb”, so I thought I would come up with a different, somewhat simpler recipe. My other recipe is more Mediterranean (not that there’s anything wrong with that). If I had to describe it (which I guess I do, since that is part of the purpose of this blog post), I would say this one leans towards English flavors.

Onion soup mix, red currant jelly and Irish Stout (one of my favorite braising liquids) provide  plenty of flavor.

Add some potatoes and you are good to go!

I originally planned on having a recipe for braised Lamb Shanks, but after striking out at three stores, I shifted gears and decided on leg of lamb. Like I said, lamb isn’t always so plentiful here is Santa Monica. Sure, I could travel a couple miles to where the Middle Eastern Markets abound and find lamb up the ying yang, but at the closest markets to me, including the butcher shops, the lamb supply is minimal. For full disclosure, my favorite butcher did have one lamb shank. One! Who cooks one lamb shank? And not only that, after I asked if they had lamb shanks, they went to the case, moved several things around and produced the single shank. I almost expected them to shout “Eureka!”

So rather than travel store to store scoring one shank at a time until I amassed enough to constitute an entire meal, when I came across the boneless leg of lamb at the third store, I pounced on it, being that there was only one left.

Leg of Lamb Seasoned

So, how do we make this thing? Simple.

Season the lamb with salt and pepper, seasoned salt, or as I prefer, Montreal Steak Seasoning.

In a couple tablespoons of oil, brown the lamb in the pressure cooker pot (medium-high heat on the stove top, high sauté mode on your electric).

Leg Of Lamb Brown

Remove the lamb to a plate, add the rest of the oil and sauté the onion until it just starts to brown.

Splash in a bit of stout to deglaze, scraping the brown bits off the bottom of the pan.

Now dump in the rest of the beer, along with a pouch of onion soup mix, a few tablespoons of red current jelly, a couple tablespoons of tomato paste and a little water.

Leg of Lamb Liquid

Now, in the immortal words of Bob Marley, “Stir it up”.

Place the lamb back in the pot, lovingly place two bay leaves on top of the lamb in a decorative manner and lock the top on the pressure cooker.

Leg of Lamb Bay Leaves

Set the timer for 25 minutes. On an electric, use the manual setting and 30 minutes at high pressure. If you like it pretty rare, try 25 minutes first, you can always put it back under pressure for a couple minutes.

Let the pressure come down on its own for 10 minutes, then do a quick release.

Leg of Lamb Sliced

Taste and add salt and pepper, if necessary. You probably won’t need salt due to the onion soup mix.

Remove the lamb to a plate and let it rest for at least 10 mintues.

While your dinner is napping, bring the sauce to a simmer, stirring often until it thickens a bit.

Leg of Lamb Plate1

Slice the lamb and serve, with sides of your choice, topped with the sauce. I served it with champ, and it was quite tasty.

Pressure Cooker Leg Of Lamb Version 2
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 6-8 servings
A simple and savory leg of lamb recipe, delicious lamb in about an hour!
Ingredients
  • 3 tablespoons cooking oil, divided
  • 3 pounds boneless leg of lamb (leave in net or tie with twine)
  • salt and pepper (or Montreal Steak Seasoning)
  • 1 large onion, halved then sliced
  • 1 bottle or can (12 oz.) Irish Stout
  • 1 cup water
  • 1 envelope onion soup mix (1-1.25 ounces, depending on brand)
  • 3 tablespoons Red Currant Jelly
  • 2 tablespoons tomato paste
  • 2 bay leaves
Instructions
  1. Season lamb with salt and pepper or your favorite seasoned salt (I use Montreal Steak Seasoning on most things)
  2. Over medium high heat (sauté mode high on electric pressure cooker), heat two tablespoons of the oil
  3. Brown lamb on all sides (keep in netting to make things easier)
  4. Remove lamb to a plate
  5. Lower heat to medium (or medium sauté mode)
  6. Sauté onion until it just starts to brown
  7. Pour a splash of the stout in to deglaze, scraping the brown bits off the bottom
  8. Pour in the rest of the stout, water, onion soup mix, Red Currant Jelly and tomato paste
  9. Stir to mix, then place lamb back in the pot
  10. Drop the bay leaves on top
  11. Lock the top on the pressure cooker
  12. Increase heat to high (on electric use manual mode, high pressure)
  13. Set time for 30 minutes (if you would like it fairly rare, try 25 minutes)
  14. When time is up, let pressure come down on its own for 10 minutes then do a quick release
  15. Remove the lamb to a plate and let rest for at least 10 minutes
  16. While lamb is resting, over medium heat simmer the sauce to reduce slightly
  17. Slice lamb and serve, topping with the sauce
  18. Slice and serve,

 

Pressure Cooker Corned Beef

What? Corned Beef and No Cabbage?

CornedBeef Cooked

I almost was going to make Corned Beef and Cabbage until I thought about it. There are a million other blogs posting Corned Beef and Cabbage recipes this time of year, and when I think about it, other than the Corned Beef it is not that good. I am sure that some versions are better than others, but often I find myself digging through soggy cabbage, carrots and potatoes to get to the good stuff, the corned beef!

CornedBeef Pastry

So, I ended up just making the corned beef. That way, I can use it in other ways that I actually like. In this case, I ended up making two different types of Reuben Sandwich. The first day I made the standard Ruben sandwich – corned beef, swiss cheese, rye bread and home made thousand island dressing. The second day with the leftovers I made what was basically a Reuben Strudel, which was the Reuben ingredients wrapped in puff pastry, with the dressing on the side for dipping. It turned out delicious! I know, corned beef and sauerkraut is basically corned beef and cabbage, but so much tastier.

CornedBeef Ingredients

I cooked the meat in an Irish Stout broth, so it still ties in with the season a bit. Give it a try and serve it any way that suits your fancy.

Rinse a 2-1/2 to 3 pound coned beef brisket, pat dry, then brown lightly in your pressure cooker in a couple tablespoons of oil. Remove to a plate. Do this over medium-high heat. If using an electric model, use sauté mode on high.

Lower heat to medium and sauté a chopped onion until translucent.

Onions_Spices

Add in some garlic, salt, pepper, pickling spice and cinnamon stick, stirring often for about a minute. I was going to use individual spices, but I decided to just use a pre-mixed pickling spice which gets you the same basic result, but save a lot of time. The pickling spice that I use (Penzey’s) doesn’t have cinnamon so I threw in a cinnamon stick as well. I suggest you do the same. It will make your kitchen smell super yummy.

If your corned beef came with a spice packet, you can use that if you must, but a good quality pickling spice is so much better. Also some of those packets that come with the meat are so small, it might be put to better use as a sachet for a nightstand drawer.

CornedBeef Pot

Now dump in some mustard, vinegar, brown sugar, liquid smoke, a cup of Irish Stout, a cup of water and 1 heaping teaspoon of beef base, such as Better Than Bouillon.

Place the brisket back in the pot, lock on the top and bring to high pressure. On an electric, set it to manual mode for 90 minutes at high pressure.

Whenever I post a recipe for any type of brisket, such as this one, I have to give this explanation: Yes, 90 minutes sounds like a lot of time for a pressure cooker, but using conventional methods it takes up to 3 or 4 hours to get the super tender texture that we are looking for. I have found 90 minutes to be the magic number for any type of brisket, be it corned or non-corny. It turns out like buttah, buttah I say!

When the time is up, let the pressure come down on its own (around 20 minutes). When pressure is released, transfer to a cutting board and let rest for about 5 minutes. I know you will be tempted to cut into it right away, since by this time the aroma in your kitchen will be almost too much to take, but it’s only five minutes. You can do it!

CornedBeef_SlicedThis photo is from the leftovers the next day after being refrigerated. It may look a little dry now, but once it is reheated, yum!

Ok, now slice thin slices and server however you wish. For me, nothing beats a good corned beef sandwich.

If you would like to use the fragrant juice from the pan, just pour it through a strainer and do with it what you will. Off the top of my head, I think it would make a tasty au jus, or a good liquid to cook some veggies in.

Enjoy, and Happy St. Patrick’s Day!

Pressure Cooker Corned Beef
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Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 4-6 servings
Pressure cooker stout-braised corned beef, perfect for St. Patrick's day, or anytime!
Ingredients
  • 2 tablespoons cooking oil
  • 2.5-3 pounds flat cut corned beef brisket
  • 1 medium onion, chopped
  • 4 cloves garlic, pressed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons pickling spice
  • 1 cinnamon stick (you can leave out if your pickling spice has cinnamon)
  • 2 teaspoons hot prepared mustard
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon brown sugar
  • ½ teaspoon liquid smoke
  • 1 cup Irish Stout
  • 1 cup water
  • 1 teaspoon beef base (such as Better Than Bouillon)
Instructions
  1. Rinse corned beef brisket
  2. Heat oil in pressure cooker pot
  3. Lightly brown brisket on both sides and remove to plate
  4. Sauté the onion until translucent
  5. Add garlic, salt, black pepper, pickling spice, brown sugar and sauté for another minute
  6. Add the mustard, vinegar, liquid smoke, beef base, stout and water
  7. Lock the top on the pressure cooker and set to come to high pressure for 90 minutes
  8. When time is up, let pressure come down on its own
  9. Remove meat from pot and let rest for 5 minutes
  10. Slice thinly and serve