Category
Main
Serves
4
Prep
20 mins
Cook
35 mins for the Lamb plus 10 mins for the vegetables
Ingredients
Fruity Lamb with Redcurrant JusFor the Stuffing
Instructions
- Mix 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
- Using the pressure cooker as a pan, heat the oil and brown the lamb off
- Add 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
- Remove the lamb and sit it on a warm serving dish: cover with foil
- Pour 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
- Quickly clean out the pressure cooker and fill with 300ml water
- Place the prepared vegetables into the separator and place onto the trivet. Turn the pressure indicator to II and cook under pressure for five minutes
- Release the steam quickly
- Sit the vegetables on a warm serving dish. Do the same for the green beans but only cook under pressure for 2 minutes.
