Pressure Cooker Leg Of Lamb Version 2
Cuisine: American
Author: Michael Rushlow
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
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,
Recipe by Pressure Cooker Convert at http://pressurecookerconvert.com/pressure-cooker-leg-of-lamb-version-2/