Heavy Balsamic Lamb Shoulder

(Total Time: 45 MIN| Serves: 5)

Ingredients:
2 lbs lamb shoulder
2 tbsp butter
1 cup vegetable stock
¼ cup swerve
¼ cup balsamic vinegar
3 garlic cloves, crushed
2 tbsp soy sauce
1 tbsp Dijon mustard

Spices:
1 tsp salt
1 tsp dried sage
½ tsp black pepper, freshly ground

Directions:

  1. Plug in the instant pot and press the ‘’Sauté’’ button. Grease the inner pot with butter and heat up.
  2. Add garlic and briefly cook – for 1 minute. Now pour in the soy sauce and balsamic vinegar, Dijon, and swerve. Stir vigorously and cook for 2-3 minutes.
  3. Press the ‘’Cancel’’ button and set aside.
  4. Rinse the meat under cold running water and rub with salt, pepper, and sage. Transfer to the pot and pour in the stock.
  5. Seal the lid and set the steam release handle to the ‘’Sealing’’ position.
  6. Press the ‘’Manual’’ button and set the timer for 35 minutes on high pressure.
  7. When done, release the pressure naturally and open the lid. Transfer the meat to a large platter and drizzle with the sauce from the pot.
  8. Serve immediately.
    Per Serving(Calories 425 | Total Fats: 19.4g | Net Carbs: 1.3g | Protein: 56.9g |Fiber: 0.3g)