It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Pressure Cooker Lamb Chops
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Pressure cooking the lamb speeds up the cooking time and keeps the meat tender. The savory cooking sauce adds delicious flavor to the meal.
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
4 rib or loin lamb chops
salt and pepper, to taste
2 tablespoons shortening
1 large onion, sliced
1 clove garlic, crushed
1 can (14 ounce size) diced tomatoes, undrained
1 cup chicken stock
1 1/2 cup peeled and sliced carrots
1 teaspoon dried rosemary
2 tablespoons cornstarch
1/4 cup cold water
directions
Season the lamb with salt and pepper.
Set the pressure cooker to saute mode. Add the shortening. When hot, add the lamb chops and brown on both sides. Remove the lamb and set aside.
Add the onion and garlic to the pressure cooker. Cook, stirring frequently, until tender. Add the tomatoes, chicken stock, carrots, and rosemary. Mix well, scraping the bottom of the cooker to release any cooked on bits. Add the lamb chops back to the cooker.
Place the lid on the pressure cooker and lock it into place. Set it to pressure cook for 10 minutes. When the time is up, use the quick release method to release the pressure.
Remove the lamb from the pressure cooker and set aside. Combine the cornstarch and cold water and mix until smooth. Stir into the liquid in the pressure cooker. Stir until the liquid thickens.
Serve the lamb chops with the sauce.
recipe tips
Season the lamb chops generously with salt and pepper before cooking.
Browning the lamb chops before pressure cooking adds flavor and texture.
Deglaze the pressure cooker after sauteing the onions and garlic to incorporate all the flavorful bits into the sauce.
Adjust the thickness of the sauce at the end by simmering it with the cornstarch mixture until it reaches the desired thickness.
Adding rosemary complements the lamb's flavor, but feel free to experiment with other herbs like thyme or mint.
Let the lamb chops rest for a few minutes after releasing the pressure before serving to allow the juices to redistribute.
common recipe questions
Can I use olive oil instead of shortening?
Yes, you can use olive oil or any other cooking oil as a healthier alternative to shortening for browning the lamb chops.
Is there a substitute for chicken stock?
You can use beef stock, vegetable stock, or water with a bouillon cube as substitutes for chicken stock.
How can I make sure the lamb chops are tender?
The pressure cooking method itself yields tender chops, but make sure not to overcook the lamb chops and letting them rest for a few minutes after cooking will help too.
Can I cook frozen lamb chops in the pressure cooker?
It's best to thaw the lamb chops before cooking to make sure they cook evenly and for accurate timing.
What can I do if I don't have a pressure cooker?
You can adapt this recipe for slow cooking by cooking on low for 4-6 hours or in a covered pot over low heat on the stove, adjusting the cooking time accordingly.
How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little stock or water if necessary.
Can I use fresh tomatoes instead of canned?
Yes, you can use fresh diced tomatoes, but you may need to add a little extra liquid to compensate for the liquid in the canned tomatoes.
nutrition data
276 calories, 19 grams fat, 16 grams carbohydrates, 10 grams protein per serving.
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reviews & comments
May 4, 2018
Fast, easy, and delicious. My daughter was on her way home and I only had an hour and a half to prepare a meal for her and her roommate. Pressure cooker and the internet to the rescue. This recipe was perfect because I had everything in my refrigerator and pantry. I put a lot more meat in and increased the cooking time by 10 minutes, otherwise everything stayed the same. Fabulous. The girls and I loved it.
August 18, 2013
This was my first time cooking lamb chops in my pressure cooker. I use my cooker for larger pieces of meat usually like roasts so I was a little concerned that the small chops might overcook. I worried for nothing because as always the pressure cooker worked wonders and the chops were incredible!