Lamb In Beer And Onions

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• Servings: 5
• 2 teaspoons garlic, minced
• 1 tablespoon soy sauce
• 2 tablespoons brown sugar, packed
• 1/4 teaspoon ground allspice
• 1/4 teaspoon cayenne
• 1/2 teaspoon salt
• 4 lbs lamb shoulder
• 2 1/2 cups beer
• 2 bay leaves
• 6 cups sliced onions, tightly packed
• 2 tablespoons cornstarch, dissolved in
• 3 tablespoons water

Recipe

• 1 combine the first 6 ingredients in a small bowl to make a paste.
• 2 rub into the roast.
• 3 pour the beer into a pressure cooker and add the bay leaves.
• 4 set the rack in place.
• 5 place half of the onions on the rack and set the lamb on top.
• 6 spread the remaining onions over top.
• 7 lock the lid in place and bring to high pressure over high heat.
• 8 adjust the heat to maintain high pressure and cook for one hour.
• 9 let the pressure drop naturally or use a quick release method.
• 10 remove lid.
• 11 if you cooked the lamb at high pressure for the entire hour, your roast will be done.
• 12 remove meat to platter and let set for 15 minutes, covered with foil.
• 13 remove rack and bay leaves.
• 14 if there is more than 2 cups of liquid, boil over high heat to reduce.
• 15 there should be 2 cups of liquid to make the gravy.
• 16 whisk in cornstarch and cook until gravy thickens.
• 17 carve the meat and serve the onion gravy mixture over top.