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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
Servings: 8
Course: Side Dish
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Rub lamb with seasoning.
  2. Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.
  3. Heat Pressure Cooker on high heat, add oil and brown off lamb until golden brown all over.
  4. Add 1 cup red wine and 1 cup chicken stock.
  5. 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).
  6. Once at pressure, turn down the heat and cook for 50 minutes.
  7. Remove from heat. Quick-release pressure by placing under a running tap with cool water for a few second.
  8. Remove lamb and carve or pull apart with forks ready to serve.
  9. Sauce Strain remaining liquid through a sieve and return liquid to Pressure Cooker on high heat.
  10. Thicken by whisking 2 Tbs of plain flour dissolved in a little water.

Notes

Served with mashed or roast potatoes