The diet

Tomato Lamb with Brussels Sprouts

(Total Time: 30 MIN| Serves: 4)

2 racks of lamb
1 cup Brussels sprouts
1 cup cherry tomatoes, whole
½ cup button mushrooms
2 celery stalks
2 tbsp olive oil
3 cups vegetable stock
1 cup sour cream

1 tsp salt
½ tsp black pepper, freshly ground
½ tsp chili powder
½ tsp dried sage
1 tsp dried rosemary


  1. Rinse the lamb under cold running water and sprinkle with salt, rosemary, and sage. Place at the bottom of the instant pot and pour in the stock.
  2. Seal the lid and set the steam release handle to the ‘’Sealing’’ position. Press the ‘’Manual’’ button and set the timer for 15 minutes on high pressure.
  3. When done, perform a quick pressure release and open the lid.
  4. Now add sprouts, tomatoes, mushrooms, celery stalks, and oil. Season with some more salt, and chili powder.
  5. Seal the lid again and continue to cook for another 5 minutes on the ‘’Manual’’ mode.
  6. Carefully open the lid when done and serve with sour cream.
    Per Serving (Calories 487 | Total Fats: 30.3g | Net Carbs: 5.4g | Protein: 45.7g |Fiber: 2g)