In case you missed it, the Instant Pot is making kitchen history. Its entrance on the home cooking scene a few years ago has people cooking at home again.
You can make a delicious, nutritious restaurant quality meal at home in minutes with minimal effort and for a fraction of the cost!
The Instant Pot makes cooking so easy even my work-a-holic little sister is making gourmet meals at home these days.
You and I already know how quick and easy lamb is to prepare.
Why not couple some yummy grass fed lamb with the Instant Pot?
Almost Instant (Pot) Rosemary Lamb Chops
This recipe comes from one of our wonderful (and smart!) lamb customers. She’s quite the gourmet! And this recipe is simple & delicious. Almost instant too.
- 4 Foggy Knob Farm Lamb Chops (Loin, Rib, Sirloin, or Shoulder Chops)
- Salt & Pepper
- Olive oil, butter, or ghee for sauteing
- ¼ cup red wine
- 1 cup broth, chicken or lamb, or use water if you have no broth
- 2 t dried rosemary or 2-4 fresh rosemary sprigs
- 1 garlic clove, finely chopped or crushed
- 2 potatoes, thinly sliced
- Sprinkle chops on all sides with salt & pepper.
Sauté the chops your Instant Pot using the Saute function.
Remove the chops and set aside.
Add red wine and cook for a minute or two while scraping any bits of browned meat up from the bottom.
Turn off the Saute function and add 1 cup broth (or water) and 2 sliced potatoes
Add rosemary and garlic to broth
Return browned lamb chops to Instant Pot.
Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 28 minutes.
Once cooking is complete, release pressure by using the natural release function, approximately 20 minutes.
All you need is a salad and you’re ready to eat! Thanks for the recipe, Michelle!
Apricot Braised Lamb Shanks*
The unassuming lamb shank holds a great secret: it’s loaded with gelatin! And gelatin is important for keeping your joints strong and limber! It’s also delicious and a perfect cut of lamb for the Instant Pot.
- 2-4 Foggy Knob Farm Lamb Shanks (1 shank per person)
- Salt & Pepper
- 2 T flour
- 2 T olive oil or ghee
- 1 onion, chopped
- 1 T fresh ginger, peeled & grated or finely chopped
- 2 garlic cloves, crushed or finely chopped
- 1 can (14-½ oz) diced tomato or 6-8 fresh plum tomatoes, seeded & chopped (approx. 2 cups)
- 3 carrots, scraped & cut into chunks
- ½ cup dried apricots
- ½ cup raisins
- ½ cup orange juice
- ¼ cup honey
Sprinkle lamb shanks all over with salt and pepper then dredge them in flour.
Using the Instant Pot Saute function, heat oil or ghee and brown the lamb shanks on all sides then removed them from the Instapot.
Add onion to the Instant Pot and saute until translucent. Add ginger and garlic and cook for another minute. Turn off the Saute function.
Return shanks to Instant Pot and add the tomatoes, carrots, apricots and raisins.
In a small bowl, whisk together the orange juice & honey and pour over the lamb shanks.
Cover and lock lid. Select Manual/Pressure Cook and cook at high pressure for 35 minutes.
Once cooking is complete, release pressure by using the natural release function.
* Adapted from the Good Housekeeping Instant Pot Cookbook.
Serve your lamb shanks in bowls with crusty sourdough bread.
If you're new to the Instant Pot & Lamb, these recipes should get you started!
But if you're a seasoned Instant Lamb cook, let me know how you like these!
Do you have an Instant Pot? Comment below with your response!