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Roasted Shoulder of Lamb

Shoulder of Lamb

Flavourful cut that comes from the upper leg of the animal. It's known for its succulent meat, and evenly distributed marbling.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Side Dish
Servings 8

Ingredients
  

  • 1.5 kg shoulder or boneless leg of lamb
  • 1 cup Red Wine
  • 1 cup chicken stock
  • Seasoning your choice of seasoning

Instructions
 

  • Rub lamb with seasoning.
  • Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.
  • Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.
  • Add 1 cup red wine and 1 cup chicken stock.
  • Close and lock Pressure Cooker and bring to pressure on high heat using setting 2 (Pressure is reached when the red Pressure Indicator has risen).
  • Once at pressure, turn down the heat and cook for 50 minutes.
  • Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
  • Remove lamb and carve or pull apart with forks ready to serve.
  • Sauce Strain remaining liquid through a sieve and return liquid to Pressure Cooker on high heat.
  • Thicken by whisking 2 Tbs of plain flour dissolved in a little water.

Notes

Served with mashed or roast potatoes