You’ll be surprised at how easy to create a “deep-fried” lamb steak without frying at all. Thanks Maggie! I have the same question as Stuart regarding the cooking liquid. It will help preserve the meat. I didn’t make the two sauces but I might next time we eat it. While cooking the lamb, prepare the sauce. Happy Friday Kathleen . I apologize for missing that – I’ll get it fixed. Yes, should be the same time to cook. just wondering if I can use red wine instead of white ? Or I would add some chicken stock. I’ll cut up the leftovers and use the slightly less tender part in a shepherd’s pie. It’s very simple but I like it! My guess is it will take 60 to 75 minutes. This recipe creates moist and tender lamb with minimal cooking time. To serve the lamb the traditional way, mix all the ingredients for the Chinese traditional dipping sauce in a small bowl. Pressure Cooker Beef Pot Roast. You can totally add some Shaoxing wine or chicken stock to make it 1 cup, so it meets the requirement of the Instant Pot. So I resorted to my new favorite kitchen tool – the Instant Pot. Kept pressure the whole time though. This lamb leg dish is a great choice, whether you’re cooking for two for a simple meal or preparing a main dish for a dinner party of six. Thank you for this . I oven baked them. My husband, who is reasonably picky, loved it too. Thank you SO much!!! Somehow people think pressure cookers are dangerous. Chicken stock or water. You know I could sell Instant Pots and would probably get irritated at the folks who didn’t take one home. You can use the same method when braising any other type of meat in pressure cooker. So delicious and easy!! My cousin and her husband love lamb and they just raved and raved about it. I’m so glad to hear you like this dish Erica! There are many ways to use pressure-cooked lamb meat. It goes great on a bowl of steamed rice, topped on. I have a 3.75 lb boneless, any idea of time? Mix until the oil is emulsified and the sauce even in color. Sprinkle 1/2 of the seasoning mixture evenly over lamb. When the weather starts to get warm, I find keeping my stove on for many hours on a sunny Sunday afternoon less than appealing. It mainly depends on how thick your roast is. Most of it was very tender, but parts were a little tough. The goal is fall-off-the-bone-tender lamb, so a little extra cooking time won’t hurt. Required fields are marked *. ★☆ Compare to 18 hours in the smoker or cooking at 215-220 in the oven its still a bargain! Maltose (麦芽糖, mài yá táng), also known as maltose syrup, is a super thick syrup that’s commonly used in traditional…, Papery dried shrimps, xiā pí (虾皮) in Chinese, is a fantastic way to add sea-salty flavor to a wide array…, Preserved mustard greens (碎米芽菜, suì mǐ yá cài), also known as pickled cardamine sprouts, are a common acidic addition that…, The century egg (皮蛋, pí dàn) is also known as millenium egg, pine flower egg or ‘skin egg’. The flavoring in this recipe is different than in my previous lamb recipes. I made this yesterday for Easter and man I gotta tell you it was just fabulous! Mine is an Instant Pot, which cooks at 80kPa (11.6PSI). Pressure Cooker Lamb Shanks Rather than get the meat off the bone, I got the bone off the lamb because it was so tender. I see you have the picture with potatoes. Another beautiful authentically Chinese recipe, with beyond gorgeous pictures to go with it. I take a less labor-intensive approach while maintaining the taste and look of the dish. I didn’t give it a fifth star, becauseI found the delicious marinade gets lost in the steaming process of the pressure cooker…. You’re going all fusion on us, Maggie! ), Inspired by: Ambassade D’Auvergne’s seven-hour leg of lamb, Patricia Wells, Bistro Cooking. Instructions Combine the salt, pepper and rosemary in a small bowl. Great recipe – I was looking for instant pot leg of lamb and was thrilled to find a (mostly…) authentic Chinese recipe. The leftover will taste better if you submerge the meat in the gravy . The liquid won’t season the meat so much during the cooking, that why I marinaded the meat first.