Fruity Lamb with Redcurrant Jus

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!
  • Recipe





Preparation Time

20 mins

Cooking Time

35 mins for the Lamb plus 10 mins for the vegetables


Fruity Lamb with Redcurrant Jus

For the Stuffing


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.