Shoulder of Lamb

Shoulder of Lamb

0:15 To Prep
0:50 To Cook
8 Servings
Average Rating
Difficulty Easy

Great recipe for those family gatherings and lunches!

Ingredients

  • 1.5kg shoulder or boneless leg of lamb
  • 1 cup Red Wine
  • 1 cup chicken stock
  • Seasoning your choice of seasoning

Step 1

Rub lamb with seasoning.

Step 2

Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.

Step 3

Remove lamb and insert Silicone Basket into Pressure Cooker. Place lamb in the Pressure Cooker on the basket.

Step 4

Add 1 cup red wine and 1 cup chicken stock.

Step 5

Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).

Step 6

Once at pressure, turn down the heat and cook for 50 minutes.

Step 7

Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.

Step 8

Remove lamb and carve or pull apart with forks ready to serve.

Step 9

Sauce Strain remaining liquid through a sieve and return liquid to Pressure Cooker on high heat.

Step 10

Thicken by whisking 2 Tbs of plain flour dissolved in a little water.

Chef's Tips

Served with mashed or roast potatoes

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