- 10-liter Royal Prestige Pressure Cooker
- 3-quart Mixing Bowl
- Chef’s Knife
- 1 (8-pound) boneless lamb leg, tied
- Salt and black pepper to taste
- ½ cup fresh rosemary leaves
- 4 fresh bay leaves
- 1 cup onion, cut into 1-inch slices
- 1 cup celery, cut into 1-inch slices
- 1 cup carrot, cut into 1-inch slices
- 1 cup whole cloves garlic
- 2 jalapeño peppers, seeded
- 2 tablespoons smoked paprika
- 2 cups red wine, sweet to dry
- 8 cups low-fat chicken stock
Using the Chef’s Knife, cut vegetables according to the instructions on the ingredients’ list; place them in the 3-quart Mixing Bowl.
Remove lid and steamer basket from the 10-liter Pressure Cooker. Preheat it at medium-high temperature for 3 minutes. Place lamb —previously seasoned with salt and pepper— and sear for 10 minutes or until golden brown (turn frequently). Remove meat and set aside. Pour off extra fat left in bottom of utensil.
Add remaining ingredients in Pressure Cooker, except the lamb, wine and chicken stock; cook for 5 minutes at medium temperature; add red wine and stir well for 1 minute. Remove mixture with vegetables and set aside.
Place the basket back inside the cooker; add lamb and mixture with vegetables. Pour chicken stock over lamb and vegetable mixture. Make sure Pressure Cooker is filled less than 2/3 of its capacity; never fill it completely. Place lid and lock it; turn Regulator or Steam Valve to number 1. Cook at medium heat. When the regulator whistles, approximately 20 minutes, and reduce heat to medium-low and cook for 2 hours. Turn heat off and let Pressure Cooker rest for 30 minutes before opening. Serve lamb with sautéed vegetables and mashed potatoes.
Chef’s Note: Dinner4Two’s Lamb Feast has an approximately 2 ½ hour cooking and yields 12 servings.