GARLIC ROSEMARY LAMB


GARLIC ROSEMARY LAMB

Serves: 6

Pressure Cooking Time: 20 min


INGREDIENTS

  • 4 pounds boneless lamb, cubed
  • Salt and pepper
  • 2 tablespoon olive oil
  • 4 cloves of garlic, minced
  • 3 tablespoon flour
  • 1 1/2 cups vegetable stock
  • 4 6 inch pieces of fresh rosemary
  • 1 cup thickly sliced carrots

DIRECTIONS

1. Generously season the lamb cubes with salt and pepper. Heat olive oil. Add the lamb cubes and garlic.  Brown the meat on all sides. 

2. Stir in the flour, mixing well.  Gradually stir in the stock.  Add the carrots and rosemary.

3. Close and lock. Bring to pressure. Stabilize the pressure and cook for 20 minutes at high pressure.

4. Release the pressure.  Remove the rosemary stems as the leaves will have fallen off.