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Pressure Cooker Braised Lamb Shoulder Chops

European-style braised lamb shoulder, using Halal ingredients and made simpler using a pressure cooker. Serve with slices of crusty bread.
Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Course Main Course
Cuisine European
Servings 4

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