lunaticsinge.com - Instant Pot Lamb Recipes

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Rosemary Lamb - (Makes 6 to 8 servings)

Ingredients:

4 lbs. lamb, boneless and cut into 1 to 2-inch cubes

Salt & ground black pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

3 tablespoons flour

1 1/2 cups veggie stock

1 cup carrots peeled & sliced

4 rosemary sprigs

1. Season the lamb with salt and pepper to taste.

2. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

3. Add the garlic and sauté for 1 minute.

4. Add the lamb and cook until browned, stirring occasionally. You may have to do it in two batches.

5. Add the flour and stir. Pour over the stock.

6. Add the carrots and rosemary. Close and lock the lid.

7. Press the CANCEL button to stop the SAUTE function.

8. Select MANUAL and cook at High pressure for 25 minutes.

9. Once cooking is complete, use a Natural Release for 10 minutes, then release any remaining pressure manually. Open the lid.

10. Remove the rosemary stems and serve the lamb with sauce.

Lamb Ragout - (Makes 4 to 6 servings)

Ingredients:

1 1/2 lbs. lamb, bone-n

1 teaspoon vegetable oil

4 tomatoes, chopped

2 tablespoons tomato paste

1/2 lb. mushrooms, sliced

6 cloves garlic, minced

1 small yellow onion, chopped

2 carrots, peeled & sliced

1 teaspoon oregano, dried

Water, as needed

Salt & ground black pepper, to taste

A handful parsley, finely chopped

1. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

2. Add the lamb and sear for 4 minutes on each side, until nicely browned.

3. Add the tomatoes, tomato paste, mushrooms, garlic, onion, carrots, oregano and water to cover everything.

4. Season with salt and pepper then stir well.

5. Close and secure the lid. Select MANUAL and cook at High pressure for 60 minutes.

6. When the timer beeps, use a Quick Release. Carefully unlock the lid.

7. Transfer the lamb to a plate, the discard bones and shred the meat.

8. Return the shredded lamb to the pot, add the parsley and stir. Serve warm.

Lamb Stew - (Makes 4 servings)

Ingredients:

1 1/2 lbs. lamb stew meat, cut into 1 1/2 inch cubes

2 tablespoons olive oil

3 tablespoons soy sauce

3 clove garlic, chopped

1 big white onion, chopped

3 cups sweet potatoes, chopped

2 cups carrots, peeled & chopped

2 cans (14 oz. each) tomatoes, diced

4 cups kale, finely chopped stems removed

5 dried unsweetened apricots, finely chopped

3 1.2 cups chicken or beef broth

Spices:

1/2 teaspoon allspice

1/2 teaspoon ground turmeric

1 teaspoon ground cumin

1/2 teaspoon ground ginger

1/2 teaspoon curry powder

1 teaspoon cinnamon

1 teaspoon salt

1/2 teaspoon ground black pepper

1. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

2. Add the lamb cubes to the pot and cook until all the meat is browned.

3. Add the remaining ingredients and spices to the Instant Pot.

4. Close and secure the lid. Select MANUAL and cook at High pressure for 30 minutes.

5. Once cooking is complete, select CANCEL and let Naturally Release for 10 minutes. Release any remaining pressure manually. Open the lid and serve warm.

Garlic Lamb Shanks with Red Wine - (Makes 4 servings)

Ingredients:

2 1/2 lbs. lamb shanks, trimmed of excess fat

1/2 teaspoon salt

1/2 teaspoon ground black pepper

12 whole cloves garlic, peeled

3/4 cups chicken broth

2 tablespoons tomato paste

1/2 cup sweet red wine

1/2 teaspoon dried rosemary

1 tablespoon butter

2 teaspoons balsamic vinegar

1. Rub all sides of the lamb with salt and pepper.

2. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

3. Add the lamb shanks and sauté on each side until browned.

4. Add the garlic and sauté for another 2 minutes.

5. Pour in the broth, tomato paste, red wine, and rosemary. Stir well.

6. Close and secure the lid. Select MANUAL and cook at High pressure for 35 minutes.

7. Once cooking is complete, use a Natural Release for 15 minutes. Release any remaining pressure manually. Open the lid.

8. Transfer the lamb to a serving bowl.

9. Add the butter and balsamic vinegar to the pot.

10. Select SAUTE and cook the sauce until thickened, stirring occasionally. Serve the lamb shanks with sauce.

Lamb Casserole - (Makes 2 to 4 servings)

Ingredients:

1 lb. lamb stew meat, cubed

1 tablespoon olive oil

3 cloves garlic, minced

2 tomatoes, chopped

1 lb. baby potatoes

2 carrots, peeled & chopped

1 onion, chopped

1 celery stalk, chopped

2 tablespoons ketchup

2 tablespoons red wine

2cups chicken stock

1 teaspoon sweet paprika

1 teaspoon cumin, ground

1/4 teaspoon oregano, dried

1/4 teaspoon rosemary, dried

Salt & ground black pepper, to taste

1. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

2. Add the lamb and cook until the meat has turned light brown.

3. Add the garlic and sauté for 1 minute.

4. Add all the remaining ingredients and spices.

5. Press the CANCEL button to reset the cooking program, then press MANUAL and cook at High pressure for 35 minutes.

6. Once cooking is complete, use a Natural Release for 10 minutes. Release any remaining pressure manually. Open the lid and serve.

Garlic Lamb - (Makes 4 to 6 servings)

Ingredients:

2 lamb shanks

1 tablespoon olive oil

6 cloves garlic, peeled

1 cup chicken broth

1 tablespoon tomato paste

1/2 teaspoon thyme

1 tablespoon balsamic vinegar

1 tablespoon butter

1. Preheat the Instant Pot by selecting SAUTE. Add and heat the oil.

2. Add the garlic and sauté for 2 to 3 minutes, or until starting to brown.

3. Pour in the broth and tomato paste. Stir well.

4. Add the thyme and stir.

5. Add the lamb shanks and secure the lid.

6. Press the CANCEL button to stop the SAUTE function.

7. Select MANUAL and cook at High pressure for 25 minutes.

8. Once cooking is complete, select CANCEL and use a Natural Release for 5 minutes. Release any remaining pressure manually. Open the lid.

9. Transfer the lamb to a serving bowl.

10. Add the vinegar and butter to the pot. Stir until butter melts, about 1 to 2 minutes.

11. Serve the lamb with the sauce.

Rabbit Stew - (Makes 4 to 6 servings)

Ingredients:

1 rabbit , cut into 9 chunks

Salt & ground black pepper, to taste

7 tablespoons olive oil

1 cup dry red wine

1 medium onion, minced

1 carrot, peeled & minced

2 celery stalks, minced

2 tomatoes, diced

2 tablespoons tomato paste

1 bunch rosemary sprigs

1/2 cup black olives, pitted

2 cups chicken broth

1. Season the rabbit with salt and pepper.

2. Preheat the Instant Pot by selecting SAUTE. Add 2 tablespoons of oil and heat it.

3. Add the meat and brown on all sides for 5 minutes.

4. Add the wine and cook for another 2 minutes.

5. Add 5 tablespoons of oil, onion, carrot and celery. Stir well.

6. Add the tomatoes, tomato paste, and rosemary. Cook for 5 minutes more.

7. Add the black olives and broth then stir. Close and lock the lid.

8. Press the CANCEL button to stop the SAUTE function, then select MANUAL and cook at High pressure for 15 minutes.

9. Once the timer beeps, let the pressure Release Naturally for 10 minutes. Release any remaining pressure manually. Open the lid.

10. Taste and season with salt and pepper if necessary. Remove the rosemary sprigs and serve.