Roast Lamb Loin With Creamy Dijon Sauce

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 tablespoon butter
• 2 1/2 lbs boneless lamb loin roast, net removed and retied with kitchen string
• 1 medium onion, chopped
• 3/4 cup wine
• 2 tablespoons dijon mustard
• 1/2 cup sour cream
• 1 tablespoon flour

Recipe

• 1 in your pressure cooker, heat the oil and butter over medium heat.
• 2 add the roast, and brown on all sides, then remove from the pressure cooker and set aside.
• 3 add the onions, and cook for a few minutes, until they start to soften.
• 4 add the wine and mustard to the onions, and stir to combine.
• 5 place the roast back in the cooker, lock the lid, and raise the temperature to high.
• 6 once the pot has reached 15psi, lower the heat (still maintaining pressure) and cook for 40 minutes.
• 7 release the pressure, and carefully remove the roast from the pot. cover it and keep in a warm place until the sauce is completed.
• 8 skim any excess fat from the liquid in the pot, if needed, then bring back to a boil.
• 9 combine the sour cream and flour in a small bowl, then remove the pot from the heat and add the sour cream mixture, whisking to form a sauce.
• 10 serve the roast and sauce.