Leg of Lamb, The Sequel!
(I have updated this recipe with slightly different timing)
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).
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.
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).
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.
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.
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.
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.
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|| |
- 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
- Season lamb with salt and pepper or your favorite seasoned salt (I use Montreal Steak Seasoning on most things)
- Over medium high heat (sauté mode high on electric pressure cooker), heat two tablespoons of the oil
- Brown lamb on all sides (keep in netting to make things easier)
- Remove lamb to a plate
- Lower heat to medium (or medium sauté mode)
- Sauté onion until it just starts to brown
- Pour a splash of the stout in to deglaze, scraping the brown bits off the bottom
- Pour in the rest of the stout, water, onion soup mix, Red Currant Jelly and tomato paste
- Stir to mix, then place lamb back in the pot
- Drop the bay leaves on top
- Lock the top on the pressure cooker
- Increase heat to high (on electric use manual mode, high pressure)
- Set time for 30 minutes (if you would like it fairly rare, try 25 minutes)
- When time is up, let pressure come down on its own for 10 minutes then do a quick release
- Remove the lamb to a plate and let rest for at least 10 minutes
- While lamb is resting, over medium heat simmer the sauce to reduce slightly
- Slice lamb and serve, topping with the sauce
- Slice and serve,