Lamb shoulder with gravy and a side of oven-roasted veggies for dinner tonight.
I never thought I would be able to make lamb shoulder on a weeknight. It takes 4h+ to cook in the oven. But in my instant pot it took just 1h 45m and it was soooo tenderrrr!
Lamb Shoulder with Gravy
Course: MainDifficulty: MediumServings
4
servingsPrep time
30
minutesCooking time
40
minutesTotal time
1
hour10
minutesIngredients
1 lamb shoulder
3 garlic cloves (minced)
1 tbsp ground coriander
1 tbsp ground cumin
1 tbsp ground cardamon
1 tsp red chilli powder
2 tsp smoked paprika
1½ tsp salt
½ tsp black pepper
¼ cup olive oil
2 – 3 tbsp lemon juice
2 medium potatoes
1 carrot
1 capsicum
2 garlic cloves
1 onion
1 zucchini
2 corn on the cob
salt and pepper
dried mixed herbs
olive oil
1 tbsp cornflour
Directions
- Prepare marinade paste (minced garlic, coriander, cumin, cardamon, red chilli powder, smoked paprika, salt, black pepper, olive oil, lemon juice) in a bowl and mix. It should be a wet paste. Slather the paste all over the lamb. Let marinate overnight in the fridge.
- Pre-heat oven to 180C.
- Cut your choice of veggies into almost equal size so they cook evenly. I used potatoes, carrots, capsicums, garlic clove, onion, zucchini, and corn. Toss in salt, pepper, dried mixed herbs and olive oil. Roast for 45 mins.
- Add 2 tbsp oil in the pressure cooker.
- With the instant pot setting on Sauté + high, sear the meat on both sides for a few minutes.
- Add 1 cup water and close the lid.
- Set the instant pot to pressure cook on high for 1h 45m.
- When the timer goes off, release the pressure and take out the meat carefully. Set aside to rest.
- With the setting on Sauté + high, heat the gravy to dry out the water. This may take 10 mins.
- Pour the gravy through a strainer and return to the instant pot.
- Add cornflour slurry (1 tbsp cornflour diluted in water) and cook for 2 minutes.
