Electric Pressure Cooker Lamb Recipe

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Electric Pressure Cooker Lamb Recipe

Prep time: 10 minutes

Cook time: 48 minutes

Servings: 12

1

tablespoon McCormick Garlic Powder

1

tablespoon McCormick crushed Rosemary Leaves

2

teaspoons McCormick Sea Salt

1

teaspoon McCormick Thyme Leaves

1/2

teaspoon ground McCormick Black Pepper

2

tablespoons vegetable oil

1

semi-boneless leg of lamb (about 4 pounds)

1

cup Kitchen Basics Original Chicken Stock

1/2

cup dry white wine

2

medium carrots, peeled and cut into 2-inch chunks

1

medium yellow onion, cut into wedges

1/4

cup water

2

tablespoons cornstarch

In small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.

In electric pressure cooker, heat oil on saute setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.

Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with vent closed 15 minutes. Vent to release remaining pressure; remove lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.

Set pressure cooker to saute. Cook, uncovered, until liquid is reduced by about half, about 5-10 minutes. In small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

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