Lamb Shoulder Roast In Cider-pressure Cooker

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

Ingredients

• Servings: 4
• 3 lbs boneless lamb shoulder
• salt and pepper, to taste
• 3 tablespoons olive oil
• 3 garlic cloves, peeled (leave whole)
• 1 large yellow onion, peeled and sliced
• 3 carrots, peeled and chopped into 1 inch pieces
• 3 celery ribs, chopped
• 2 cups apple cider
• 2 tablespoons worcestershire sauce
• 8 medium red potatoes, unpeeled and left whole (pierce each with knife tip)
• 1 bay leaf
• flour, for thickening gravy (or cornstarch)

Recipe

• 1 season the roast with salt and pepper.
• 2 heat oil in a 10-quart pressure cooker, over med-high heat. sear the roast on all sides.
• 3 add all ingredients, except flour (or cornstarch) to pan, arranging potatoes on top of roast.
• 4 close and lock lid. bring to pressure (according to manufacturer's instructions for your brand) and cook for 45 minutes at high pressure.
• 5 release pressure using natural release method. this may take about 10 minutes.
• 6 remove vegies and roast from pan and keep warm. mix about 2 tbls flour (or cornstarch) with a little cold water and stir into sauce, cooking until thickened (may take more flour, depending on how thick you want the gravy).
• 7 carve meat and serve with vegies and gravy.