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Author Notes: HEALTHY: low fat, low cholesterol, low salt; also low carbohydrate if served without the mashed potatoes and only the green beans
Recipe courtesy of my friends Larry Chang and Caitlin Kennedy. Larry and Caitlin made us this dish after visiting Caitlin's sister in New Zealand. —Vouvray
- dried beans (soak overnight)
- 2 pounds boned and trimmed lamb top, cut into 2-inch pieces
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon fresh thyme leaves, chopped
- 1/4 olive oil
- 1 large yellow onion, chopped
- 1 large carrot, peeled and diced
- 1 celery stalk, diced
- 2 garlic cloves, sliced
- 1 teaspoon fresh rosemary, chopped
- 1 teaspoon fresh thyme, chopped
- 1 teaspoon dried oregano
- 1 cup dry red white
- 2 cups low-salt chicken or beef broth
- 6 ounces tomatoes, peeled, seeded and chopped (low-salt canned OK)
- Soak the beans overnight.
- Put the lamb in a large mixing bowl.
- Sprinkle with 1 teaspoon salt, 1 teaspoon pepper and 1 teaspoon thyme.
- Toss the lamb and knead in the salt, pepper and thyme.
- Transfer the meat to a resealable plastic food storage bag and refrigerate for several hours or overnight.
- In a large, heavy skillet, heat 2 tablespoons of the oil over high heat.
- Working in batches to avoid crowding, brown the lamb on all sides, 5 to 7 minutes per batch.
- As the lamb is browned, transfer it to a pressure cooker.
- Pour off all fat from the skillet and add the remaining oil.
- Reduce the heat to medium, add the onion, carrot, celery, and 1/2 teaspoon salt, and saute until the onion is tender and has colored slightly, about 5 minutes, stirring frequently with a wooden spoon and scraping the skillet to deglaze the pan deposits.
- Add the garlic, rosemary, thyme and oregano, and stir for 1 minute; then, add the tomato and cook for about 5 minutes.
- Stir in the wine, raise the heat, and bring to a boil, scraping the bottom and sides of the skillet to deglaze the pan deposits.
- Pour and scrape the contents of the skillet into the pressure cooker.
- Add the broth, 1 teaspoon salt, and 1/2 teaspoon pepper.
- Secure the pressure cooker lid, set the cooker to "Meat" or an equivalent setting (see the manufacturer's instruction book), and bring the pressure to high.
- When high pressure has been reached, set a timer for 22 minutes.
- When the cooking time is up, turn off the heat and let the pressure return to normal on its own, without using the quick-release valve.
- When the pressure has returned to normal, use the quick-release valve to make sure all the pressure has been released; then, carefully remove the lid.
- The lamb should be fork tender. If it is not, bring back to pressure for 5 minutes, turn off the pressure cooker, let the pressure return to normal, and proceed with the recipe.
- Serve over a bed of mashed potatoes and with green beans sauteed in butter and garlic.