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
Print
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 Lamb Recipes

Hippity Hoppity Easter’s On Its Way! Pressure Cooker Lamb Recipes!

I’ve noticed an increase in searches for Lamb recipes the closer it gets to Easter, so once again I’ve used the bad sitcom idea of the “clip show”, to bring you a “very special” Easter episode of Pressure Cooker Convert.

So here are links to a couple of pressure cooker lamb recipes perfect for your Easter meal. And if all goes well, I will have a brand new lamb recipe this weekend.

1. Pressure Cooker Leg Of Lamb

Lamb_Yogurt_Sauce6

A delicious leg of lamb with yogurt mint sauce. A tasty holiday dinner.

2. Three Season Lamb Stew

Three-Season-Lamb-Stew-Final-Small

A slightly lighter stew, great for the warmer spring weather.

And don’t forget to stop by this weekend for a brand new lamb recipe!

Pressure Cooker Leg Of Lamb

Easter Everywhere
Lamb_Yogurt_Sauce4 There’s no particular reason for that obscure reference to Easter Everywhere, the second album by cult favorite 1960s band The 13th Floor Elevators other than the fact that it mentions Easter and today's recipe is for Pressure Cooker Leg of Lamb, in my famous just barely in time for the holiday fashion (but it's good for any time). It is a dang good album, though. Give it a listen if you are a fan of Psychedelic Music. Now back to food-related matters. I was tempted to call it Leg o' Lamb, but then I would hate myself because I get annoyed at such things as replacing the word "of" with "o'", and don't even get me started on "fixin's". So Pressure Cooker Leg of Lamb (With Yogurt Sauce) it is. I am going to include separate recipes for the yogurt sauce and the lamb just to simplify things a bit, even though the sauce isn't a pressure cooker recipe. It's best to make the sauce first so you can pop it in the fridge to let the flavors blend while you work on the lamb. I used a boneless leg of lamb, since the bone-in ones at the store didn't look like they would fit in my pressure cooker. The lamb I used was 3-1/2 lbs., so the time will need to be adjusted some if you have a larger or smaller piece of lamb. It was nice of the store to include the decorative and photogenic bit of rosemary in the package. LAMB_ROSEMARY Boneless lamb usually comes already dressed in one of these sexy fishnet numbers. If yours does not you will have to tie yours up S&M style. Before you get out the leather straps and handcuffs, S&M stands for String and Meat (OK, I just made that up, but really, if your lamb doesn't have netting, roll it up and fasten with butcher twine. So first, let's do the sauce. It would probably work with low-fat yogurt, but I used full-fat Greek Yogurt, because let's face it, it tastes so much better (and it doesn't include those weird gums and whatnot that are used to make the lowfat ones thicker). Also, I haven't tried this with dried herbs, it would probably work, but would take away the nice, fresh flavor that comes from using fresh herbs, so use dried only as a last resort. Use fresh lemon as well. DILL_MINT_YOGURT_SAUCE_INGREDIENTS6 Finely chop the dill and mint, zest the lemon (I never used to use zest until I got one of these Microplane gizmos, now I'm a zesting fool) and mix it together with a cup of yogurt. Add a little salt and white pepper, too. DILL_MINT You could whisk it if you don't have an immersion blender, but I mixed it up with the Bamix. It blends the flavor a little better, and gives it a nice greenish color. YOGURT_SAUCE_PREMIX Not the most attractive concoction before blending, I know. I put it in one of the these sqeezie deals so I could make cool squiggles on the lamb, but you could just put it in a bowl and plop it on old school. MINT_DILL_YOGURT_SAUCE4 Once that is all mixed, stick it in the fridge to get it out of the way, clear away the sauce ingredients and work on that lamb which has been taken out of the fridge befor you made the sauce, right? I used a “wet” rub, which could also be used as a marinade if you have the forethought to do it ahead of time and let it marinate in the fridge for a few hours, which unfortunately I did not. LAMB_RUB_INGREDIENTS3 In a bowl or measuring cup, add 1 cup olive oil, a heaping tablespoon Herbes de Provence (I use this spice blend so often that I buy the jumbo bag, so I don't need to see my Herbes dealer as often), a tablespoon of dijon mustard, juice of a lemon and some white pepper. I add some salt slightly later. I used the Bamix to blend this mixture as well (even though I have been lusting after a Vitamix, I have found the Bamix to be one of the most useful things I have ever purchased). LEG_LAMB_WITH_RUB2 Once you've got the rub all blended, go to town on that lamb. Rub that baby all over, bottom and top. make sure you have the lamb sitting on a large platter or something with sides that isn't going to make a big mess (I should have followed my own advice). LEG_LAMB_RUB2 Let the lamb be for a minute while you put a tablespoon or so of vegetable oil in the pressure cooker over medium-high heat. When the oil gets hot, put the lamb in the cooker and brown on all sides. PC_LAMB_BROWNING After the lamb is browned, remove it to a platter and sauté the onion in the pot. When the onions are translucent, add wine, Worcestershire sauce, and the spice bag (or cheesecloth packet) with the bay leaf, peppercorns and cardamom pods (cracked first). PC_ONIONS2 Add salt and pepper to your liking at this point. Turn heat to high and add the lamb back to the pot. KUHN_RIKON_TOP_HIGH_PRESSURE You know the drill, put the top on the pressure cooker and bring to high pressure. When high pressure is reached, set timer for 35 minutes (This will result in lamb ranging from rare to medium depending what part of meat it is cut from. If you don't like it so pink, try 45 minutes. you can always bring it back up to pressure for a few more minutes if it is not to your liking). Temperature should be 135-140 for medium-rare. Around 160 if you don't want pink. LEG LAMB_PRESSURE_COOKER2 Let the pressure come down naturally, remove lid, put lamb on platter and tent with foil. Let the meat rest for 15 minutes. PC_LAMB_NET Remove the netting, slice the meat, plate it and top with the Dill Mint Yogurt sauce. Check out those cool squiggles that I mentioned earlier! Lamb_Yogurt_Sauce8 I leaned a little to the Mediterranean side of things with this, serving it with some Turmeric-Cardommom rice and a tomato-cucumber salad. You could easily serve it with more traditional Easter sides like mashed or boiled potatoes and a green vegetable of some sort. Give it a try, it's pretty lamb good!
Dill-Mint Yogurt Sauce
Print
Recipe type: Sauce
Cuisine: Greek
Author:
Prep time:
Total time:
Serves: 3-4
A refreshing Yogurt sauce with Dill and Mint for topping Pressure Cooker Leg of Lamb
Ingredients
  • 1 cup yogurt
  • 1 Lemon, zest and juice
  • 2 tablespoons dill, chopped
  • 2 tablespoons mint, chopped
  • 1 tablespoon olive oil
  • Dash of salt and white pepper
Instructions
  1. Combine ingredients
  2. Whisk or blend with immersion blender
  3. Put in squeeze bottle, or cover in bowl and let flavors blend in refrigerator until ready to use.

 
Pressure Cooker Leg Of Lamb
Print
Recipe type: Entree
Cuisine: Greek
Author:
Prep time:
Cook time:
Total time:
Serves: 3-4
Perfect for Easter or any day, this easy pressure cooker leg of lamb is especially good with Dill-Mint Yogurt Sauce
Ingredients
  • ½ cup olive oil
  • Juice of 1 lemon
  • 1 tablespoon dijon mustard
  • 1 (generous) tablespoon Herbes de Provence
  • 2 cloves garlic, finely chopped
  • ½ teaspoon white pepper
  • 3-3.5 pound boneless leg of lamb
  • 1 tablespoon vegetable oil
  • 1 Onion, chopped
  • 1-1/2 cups white wine, such as Chardonnay
  • 1 tablespoon Worcestershire Sauce
  • 2 bay leaves
  • 6 peppercorns
  • 6 cardamom pods, cracked
  • Salt and pepper to taste
Instructions
  1. Mix together first six ingredients (Olive Oil through the ½ teaspoon white pepper) using whisk or immersion blender
  2. Rub mixture on the lamb and let sit a few minutes
  3. Heat oil over medium-high heat in pressure cooker
  4. Brown Lamb on all sides
  5. Remove Lamb to platter
  6. Saute onion in pressure cooker pot
  7. When onion is translucent, add wine and Worcestershire Sauce
  8. Put bay leaves, peppercorns and cardamom pods in a spice bag or wrap in cheesecloth
  9. Add spice bag to wine mixture in pot
  10. Turn heat to high and place the lamb back in the pot
  11. Add any rub that may have dripped onto platter into pot
  12. Add a little salt and pepper
  13. Turn heat to high, cover pressure cooker and bring to high pressure
  14. Lower heat to maintain high pressure and set timer for 35 minutes (45 minutes if you like it a little less pink)
  15. When timer sounds, let pressure come down on its own
  16. Check temperature in several spots (it should be 135-140 for rare-medium rare). If necessary bring back up to pressure for 5 minutes or so.
  17. Add salt and pepper to taste
  18. Remove to platter, tent with foil and let rest for 15 minutes.
  19. Serve with Dill-Mint Yogurt Sauce