Kak’mbang has been yelling at me for leaving the lamb shoulder chops I bought some time ago to just sit in the freezer for ages. With my crazy work schedule, I honestly have no energy to make anything involving too much work. I found this braised recipe lamb shoulder chops recipe on allrecipes.com which got pretty good ratings, and modified it for the pressure cooker using “permissible” ingredients (heh).
By using the pressure cooker the lamb was falling-off-the-bone tender in just one hour. Flavor-wise Rudy preferred this to the stew, but Kak’mbang liked the stew better. Looks like I’ll have to make both again from time to time.
Jump to RecipeStep by Step
Heat olive oil in a skillet over medium-high heat. Season lamb chops with salt and pepper. Sear the lamb in hot oil until browned, 1 to 2 minutes per side. Remove the chops to a plate to drain, reserving drippings in the skillet.
Saute the onion and garlic in reserved drippings until tender, about 5 minutes.
Transfer the drained lamb chops to the pressure cooker pot, and add the onion mixture. Sprinkle the rosemary over the chops. Pour the beef broth and juice into the pot. Wipe the bottom of the pot before placing it in the electric pressure cooker, and cook using the Beef/Mutton setting, 1 hour.
Remove the lamb to a serving platter. Carefully drain the liquid from the pressure cooker pot into a saucepan, and place over medium heat. In a bowl, whisk the cornstarch and water until no longer lumpy. Stir the cornstarch mixture into the liquid in the saucepan. Add the Worcestershire sauce and cook, until the liquid thickens into a gravy, about 5 minutes.
Ladle a few scoops of gravy over the lamb, and serve with slices of crusty white bread.
Pressure Cooker Braised Lamb Shoulder Chops
Equipment
- 1 Pressure Cooker
Ingredients
- 2 tablespoons olive oil
- 1 kilogram lamb shoulder chops 4 to 5 pieces
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 small yellow onion sliced
- 4 cloves garlic minced
- 2 tablespoons fresh rosemary chopped, about 20 grams
- ½ beef stock cube diluted in 1 cup hot water
- 1 cup red grape juice OR cranberry juice OR prune juice
- 2 tablespoons cornstarch
- ½ cup water
- 1 tablespoon Worcestershire sauce
Instructions
- Heat olive oil in a skillet over medium-high heat.
- Season lamb chops with salt and pepper.
- Sear the lamb in hot oil until browned, 1 to 2 minutes per side.
- Remove the chops to a plate to drain, reserving drippings in the skillet.
- Saute the onion and garlic in reserved drippings until tender, about 5 minutes.
- Transfer the drained lamb chops to the pressure cooker pot, and add the onion mixture.
- Sprinkle the rosemary over the chops.
- Pour the beef broth and juice into the pot.
- Wipe the bottom of the pot before placing it in the electric pressure cooker, and cook using the Beef/Mutton setting, 1 hour.
- Remove the lamb to a serving platter.
- Carefully drain the liquid from the pressure cooker pot into a saucepan, and place over medium heat.
- In a bowl, whisk the cornstarch and water until no longer lumpy.
- Stir the cornstarch mixture into the liquid in the saucepan.
- Add the Worcestershire sauce and cook, until the liquid thickens into a gravy, about 5 minutes.
- Ladle a few scoops of gravy over the lamb, and serve with slices of crusty white bread
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