GARLIC ROSEMARY LAMB
Pressure Cooking Time: 20 min
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.