A whole leg of lamb is too much for just 1-2 people so a 500g Lamb Should is perfect! It’s on the bone so maintains all the flavour that you would also get with a leg.
Portions: 2
Ingredients
- 500g Lamb Shoulder
- Mirepoix (50% Onions, 25% Carrots and 25% Celery)
- 400ml of Stock (Lamb stock if you have it, vegetable or chicken if you don’t)
- Rosemary
- Thyme
- Garlic
- Cornflour and Water Slurry or Bisto Gravy Granules
- Optional items to finish the gravy off: Gravy Browning, Soy Sauce, Winiary Przyprawa or Worcestershire Sauce
I have purposely not given exact measurements of the Rosemary, Thyme and Garlic as everyone’s tastes are different so add as little (or as much) as you like.
Equipment
- Pressure Cooker
- Chopping Board(s)
- Knife
- Sieve
- Sauce Pan
- Wooden Spoon
Mise en Place
Instructions
- You can just put the lamb in the pressure cooker, but if you sear it on all sides for a few minutes it will add extra flavour to the lamb
- Saute the Mirepoix mix of Onions, Carrots and Celery and add to the pressure cooker
- Pour in the stock
- Pressure Cook on High for 50 minutes
- Allow the pressure to release naturally (takes around 15 minutes or so)
- Remove the lamb shoulder from the pressure cooker and wrap in tin foil
- Place a sieve over a saucepan and carefully pour the contents of the pressure cooker in to the pan
- Stir in your chosen thickener (either a cornflour and water slurry or some Bisto Gravy Granules work well)
- Bring the gravy to a simmer (but don’t boil it)
- To add some Umami flavour to your gravy (and take it to the next level) add a dash of Gravy Browning and a dash of Winiary Przyprawa or Worcestershire Sauce.
- When making Lamb Gravy I like to add a couple of tea spoons of Mint Sauce to give it that extra zing!
- Carve the lamb and serve with the gravy and vegetables of your choosing
Serving Suggestion(s)
Serve with roast potatoes, vegetables and don’t forget to drain the stock from the pot and make the most amazing gravy with it!
