GARLIC ROSEMARY LAMB

Serves 6


4 pounds of boneless lamb, cubed

salt and pepper

2 tablespoons olive oil

4 cloves of garlic, minced

3 tablespoons flour

1 1/2 cups vegetable stock

4 sprigs of fresh rosemary

1 cup thickly sliced carrots


DIRECTIONS

  1. Generously season the lamb cubes with salt and pepper. Heat the olive oil in the pressure cooker, add the lamb cubes and garlic. Brown the meat on all sides. Stir in the flour, mixing well.
  2. Gradually stir in the stock. Add the carrots and rosemary. Lock the lid in place, bring to high pressure. Stabilize the pressure and cook for 20 minutes. Release the pressure. Remove the rosemary stems as the leaves will have fallen off.
  3. Adjust seasonings to taste and serve.

Pressure Cooking Time: 20 minutes

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