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 Atlanta Brisket

It’s Called Atlanta Brisket, But You Can Eat It Anywhere!

Brisket Plate Above

This is one of the simplest recipes ever. Sure, it may not be one of the healthiest things, but for me at least there is a certain nostalgic quality to the flavor.

Yes, it uses packaged onion soup mix, something that I for the most part try to avoid. But I think that is the main reason that it has such a comfort food feel to it. You see, I grew up in the midwest, and we rarely had a meal that didn’t involve some sort pre-made, processed soup item. Be it powdered onion soup or canned condensed cream of mushroom soup, the pantry was usually full of these items and my Mom wasn’t afraid to use them.

Heck, she even made a cake that had condensed tomato soup in it, and it was tasty!

So, although I didn’t grow up with this particular recipe, the flavors are familiar, taking me back to a simpler time. A time of war, riots and social upheaval, but it was a simpler upheaval. Ah, the good old days.

Ingredients

I’ll take “Things Michael Forgot To Include In The Ingredients Photo For 500, Alex”. The question is “What is Bay Leaf… What is Bay Leaf?”

Anyway, enough with the stroll down memory lane. This recipe derives its name from Atlanta’s own Coca Cola, which is traditionally used in the recipe. But here is where I become a bit hypocritical, I used a different cola because I didn’t want to use one with high fructose corn syrup. We have Mexican Coke in these parts which also does not have corn syrup, but they do not carry it at the market where I did my shopping this time, so I got the house brand. The same goes for ketchup. I always buy one that does not contain the deadly syrup. But yet, I recommend using the packaged onion soup mix. What can I say? I’m an enigma. If you really don’t want to use the mix, try a home made substitute like this.

Cola

The recipe for Atlanta Brisket is pretty standard, with minor variations from recipe to recipe. For some, apparently the onions from the soup mix are enough, but I like to add lots of sliced onions.

I realize the 90 minute cook time may sound like a long time for a pressure cooker, but making this in the oven takes about 4 hours, and in a crock pot even longer. So 90 minutes to a tender, falling apart brisket with a tangy, delicious sauce isn’t really that long. And the prep time is so quick on this that it kind of makes up for it.

When browning the meat, I like to rub it with yet another packaged product, Montreal Steak Seasoning.

So, let’s get started!

Brisket1

Heat a couple tablespoons of oil in the pressure cooker pot.

Rub a 3-3.5 pound brisket with Montreal Steak Seasoning or the rub of your choice. If there is a lot of fat on your brisket, you can trim some of it off. Depending on the size of your pressure cooker, you may have to cut it into a couple pieces. It is recipes like this that contain large hunks of meat where my Fissler really shines.

Brown on both sides, then remove to a plate.

Brisket Browned2

In the oil, sauté 3 thickly-sliced sweet onions (about 3/8″-1/2″ thick ought to do it). Sauté until the onions are translucent.

Pour in 1 12 oz. can of cola and stir around, scraping up the browned bits from the bottom of the pot.

Onions Cooking1

Add the meat back into the pot.

Pour the ketchup on top of, and around, the brisket.

Sprinkle 1 packet of onion soup mix over the meat and in the sauce.

Add in 1 teaspoon liquid smoke, then toss in a couple of bay leaves.

Brisket Ketchup

Lock the top on the pressure cooker, put over high heat and set the timer for 90 minutes.

When time is up, let the pressure come down for ten minutes, then do a quick release.

Brisket Sliced1

Carefully remove the meat to a plate (please use caution, and support the bottom of the brisket as much as possible. The meat is so tender that you do not want a chunk of it falling into the hot pan sauce and splashing). Let the meat rest for 5-7 minutes.

While the meat is resting, skim some of the fat off the top of the sauce (I ended up with close to 2 cups).

When meat is finished resting, transfer to cutting board and slice against the grain into medium-thick slices.

Serve with sauce on top and sides of your choice!

Brisket Plate Close

Pressure Cooker Atlanta Brisket
Print
Recipe type: Entree
Cuisine: American
Author:
Prep time:
Cook time:
Total time:
Serves: 5-6 servings
A super simple, yet very flavorful braised brisket. The pressure cooker cuts the usual time by more than half.
Ingredients
  • 2 Tablespoons cooking oil
  • Montreal steak seasoning
  • 3-3.5 pounds beef brisket (if there is a lot of fat, you can trim off some of it)
  • 3 sweet onions, sliced about ½ inch thick
  • 1 12 oz. can cola
  • 1-1/2 cups ketchup
  • 1 envelope packaged onion soup mix
  • 1 teaspoon liquid smoke
  • 2 bay leaves
Instructions
  1. Heat 2 tablespoons oil in pressure cooker pot over medium high heat
  2. Rub the brisket with the Montreal steak seasoning
  3. Brown the brisket on both sides
  4. When brisket is browned, remove to a plate
  5. Put onions into the pot and sauté until they are translucent
  6. Pour cola over the onions and stir, scraping up any brown bits from the bottom of the pot
  7. Place meat back in the pan
  8. Add ketchup, onion soup mix and liquid smoke over and around the brisket
  9. Toss in a couple bay leaves and lock lid on pressure cooker
  10. Set time for 90 minutes
  11. When time is up, remove from heat and let pressure come down on its own for ten minutes, then do a quick release
  12. Carefully remove meat to a cutting board and let rest for 5-7 minutes
  13. If sauce looks a little thin, you can simmer over medium heat while the meat rests to reduce a bit
  14. When resting time is up, slice medium thick slices against the grain
  15. Serve meat on plates with sauce spooned on top
  16. Sauce is also great on potatoes, if you are serving