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Dr. Bob DeMaria Lamb Roast Pressure Cooked Finished

DruglessMedia's picture
The lamb roast was great.
Ingredients
  Lamb shank/Lamb roast 4
  Brown rice flour 1⁄2 Cup (8 tbs) (For dusting)
  Olive oil 3 Tablespoon
  Yellow onions 1 , sliced
  Carrots 3 , diced
  Yukon gold potato 3 Large, cubed (or sweet potatoes or yam)
  Northern beans 10 Ounce (1 can)
  Chunky tomato pasta sauce 10 Ounce, diced
  Celtic sea salt To Taste
  Pepper To Taste
  Tomato soup 1 Can (10 oz)
Directions

GETTING READY
1. Dredge the lamb in flour.
2. In a pan heat olive oil. Place the lamb and brown it on all sides. Set aside.
3. In the same pan, put the onions and caramelize the onions. Set aside.

MAKING
4. In a pressure cooker put the tomato soup. Add all the ingredients with the tomatoes at the end. Pour enough water to cook all the ingredients.
5. Put the pressure cooker on high heat for 15 minutes. Once the pressure builds up, lower the temperature and continue cooking for 1 hour.
6. Turn off the heat and let the pressure cooker sit for around 15 minutes to release the pressure before opening it.

SERVING
7. In a serving plate, serve the lamb with brown rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Main Dish
Taste: 
Savory
Ingredient: 
Lamb
Interest: 
Party
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
100 Minutes
Ready In: 
120 Minutes
Servings: 
4
Lamb roast is a classic dish to be made on Easter. You can use Italian beans, tomato based soup along with the lamb. Check out the recipe right now.

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