Instant Pot Leg of Lamb

Welcome back!

Today, we have another lamb recipe, this time for a different cut. It has the similar lamb flavor and also features the key ingredient of rosemary, but this recipe works nicely as a stew, so it's rather different from the other two. Fun fact, Greece is the top consumer of sheep meet per capita in the world, which makes sense as lamb is a common Mediterranean meat. Rosemary also originates from the Mediterranean, so it's a perfect combination!

Instant Pot Leg of Lamb

Makes 4 servings

Ingredients:

4-5 pounds lamb leg (boneless)
1 onion, chopped
4 cloves garlic, minced
2 tablespoons olive oil
3 sprigs of rosemary and thyme, chopped
Salt and pepper to taste
1 1/2 cup total of chicken stock and/or water (we used 1 cup chicken stock and 1/2 cup dry white wine)
Other vegetables: potatoes, carrots, zucchini
2 tablespoons cornstarch
A little water

Directions:

Dry the lamb with a paper towel. Then, tie it with some twine to keep everything together
Season the lamb by rubbing it with 1 tablespoon oil, thyme, rosemary, salt, and pepper.
Sear (using the saute setting) all the sides of the lamb, just a few minutes on each side.
Take that out and saute the onion and garlic.
Add the liquids (chicken stock/water/wine).
Put the lamb in that mixture and cook for high pressure for 60 minutes. If you want it medium rare, 30 minutes should do. If you have bone-in lamb legs, you may need to cook about 80-90 minutes for a well done leg.
Now, you can add the potatoes and carrots in. Cook these on high pressure for 10 minutes
Release the pressure, add the zucchini. Mix the cornstarch with some water and add that in to thicken the liquid in the pot. Cook these for just a minute or two so the zucchini doesn't get too mushy.

With all the vegetables that we had, this was a good full meal. You could eat it just like this or serve it with rice or noodles, which we usually do, but not this time! The Instant Pot also cooks it so that the meat is really soft, so it's really easy to eat. It's still got the more game-y taste of lamb, but since that comes mostly from the fat, if you get rid of most of it, it shouldn't be too bad if that's something you're not used to.

-Chefpo

Comments

Banana Chiffon Cake

Welcome back! Today, we have another recipe for when you want to use some of your extra bananas! Unlike the Banana Bread from last time, this one is basically a chiffon cake that is modified to accommodate for the bananas. It keeps the really light and fluffy texture of the cake while also having the banana flavor, and it also goes nicely with other fresh fruit like shown below. Banana Chiffon Cake Makes one 9-10" pan Ingredients: For the egg yolk mixture: 7 egg yolks 2 tablespoons sugar 2 medium bananas 80 grams oil 90 grams orange juice 110 grams cake flour 10 grams corn starch 1 teaspoon baking powder 1/4 teaspoon baking soda For the egg white mixture: 7 egg whites 110 more grams of sugar 1 teaspoon lime/lemon juice Directions: Mix the egg yolks and 2 tablespoons of sugar. Then, add oil and mix thoroughly. Then, add orange juice and mix. Then, add vanilla extract. Sift the flour along with the baking soda and baking powder and add it in the egg yolk mixture. Gently fold ...

Key Lime Pie

Welcome back! Today, we have one of my favorite desserts: Key Lime Pie! There's so many things that are great about this dish from the texture to the combination of flavors. Plus, I prefer the flavor of key limes as compared to normal limes, as key limes are tarter and more citrus-y. Now this is a sour dish, so if that's not your thing, then you can cut back on some of the key lime juice and it'll be better. Any way, it's a great dessert! Key Lime Pie Makes a 10" tart pan or 9" pie pan Ingredients: Crust: 2 1/2 cups almond flour 6 tablespoons butter, diced 1/4 cup sugar Pinch of salt If you want to use graham crackers for the crust, use about 1 1/2 cups (150 grams) of crushed graham cracker crumbs (about 10 sheets) along with 5 tablespoons melted butter and mix. Filling: 4 egg yolks* 1 14-ounce can of condensed milk 2/3 cup key lime juice (about 1 pound of key limes should be enough for decorations too) 1 tablespoon key lime zest *If you don't want to use...

Tiramisu

Welcome back to Chez Chefpo! Today, we've got a classic Italian dessert: Tiramisu! No twists on this one, this is your classic tiramisu that's about as traditional as it gets. In fact, it's truly comparable to the authentic tiramisu that you could find in Italy (more about this below)! While this is not the cheapest recipe, it is actually pretty easy and is definitely worth making because it is veramente delicioso! Tiramisu Makes one 7" by 9" pan Ingredients: Cream: 4 egg yolks 50 grams sugar 16 ounces Mascarpone cheese (preferably room temperature) 200 grams heavy whipping cream 2-3 tablespoons Kahlua* Coffee Mixture: 120 mL cooled espresso (if you don't have this, 2 tablespoons of espresso powder plus 120 mL of hot water will do) 2-3 tablespoons Kahlua* You will also need: 1 package, or about 24, lady fingers Cocoa powder to be dusted onto the top *If you don't have Kahlua, you can just use rum. Here's a reference for some of the more special ingre...

Search This Blog