Simple Butter Lamb

(Total Time: 50 MIN| Serves: 6)

Ingredients:
2 lbs lamb shoulder, cut into 3 pieces
4 cups beef broth
3 tbsp butter, softened
¼ cup balsamic vinegar

Spices:
2 tsp salt
1 tsp black pepper, freshly ground
2 rosemary sprigs

Directions:

  1. Rinse well the meat and rub each piece with salt and pepper. Place at the bottom of the pot and add rosemary sprigs.
  2. Pour in the broth and vinegar. Seal the lid. Set the steam release handle to the ‘’Sealing’’ position and press the ‘’Manual’’ button.
  3. Cook for 25 minutes on high pressure.
  4. When you hear the cooker’s end signal, perform a quick pressure release and open the lid.
  5. Meanwhile, preheat the oven to 450 degrees.
  6. Take the meat out of the pot and brush with butter. Optionally, sprinkle with some more salt and pepper and place ona baking sheet lined with some parchment paper.
  7. Roast for 15-20 minutes, turning once.
    Per Serving (Calories 360 | Total Fats: 17.8g | Net Carbs: 0.7g | Protein: 45.8g |Fiber: 0g)