Fruity Lamb with Redcurrant Jus
4 March 2019
If you thought cooking
a Sunday lunch was a
laborious task then think
again! A pressure cooker can cut your cooking times in half.
That means it is possible to
cook an entire Sunday lunch
in just one pan (apart from
the gravy) - saving you
time, energy and washing
up! Can life get any easier
than that?
Served with sweet potatoes, leeks and green beans.
This tangy stuffing adds a wonderful taste twist to a joint
of lamb which is complemented perfectly by the sweet
potatoes, and because we browned the lamb off in the
pressure cooker before cooking, it looked just as good
as it tasted!
Category
Main
Serves
4
Preperation Time
20 mins
Cooking Time
35 mins for the Lamb plus 10 mins for the vegetables
Ingredients
Fruity Lamb with Redcurrant Jus
For the Stuffing
Instructions
1Mix all of the ingredients for the stuffing together in a bowL,Open the boned lamb shoulder and put the stuffing inside. Wrap up the lamb and secure with pieces of string tied at regular intervals along the meat
2Using the pressure cooker as a pan, heat the oil and brown the lamb off
3Add the red wine and 200ml water, then put the lid on and turn the pressure indicator to II than bring to pressure. When pressure is reached, after about 5 minutes, cook for 30 minutes. Release the pressure quickly
4Remove the lamb and sit it on a warm serving dish: cover with foil
5Pour the liquid from the pressure cooker into a little saucepan and simmer over a medium heat to reduce by half. Add three teaspoons of redcurrant jelly and two teaspoons of mint sauce then season to taste
6Quickly clean out the pressure cooker and fill with 300ml water
7Place the prepared vegetables into the separator and place onto the trivet. Turn the pressure indicator to II and cook under pressure for five minutes
8Release the steam quickly
9Sit the vegetables on a warm serving dish. Do the same for the green beans but only cook under pressure for 2 minutes.