Craving a lamb dish that’s both incredibly tender and bursting with flavor, but short on time? This Simple Butter Lamb is your answer! We use the magic of a pressure cooker to create fall-apart tender meat in just 25 minutes, then finish it in a blazing hot oven to develop a beautifully browned, buttery crust. The combination of savory beef broth, tangy balsamic, and aromatic rosemary creates a sophisticated flavor profile that tastes like it took hours to prepare. It’s the perfect impressive-yet-easy meal for a special weeknight dinner or a weekend feast.
Ingredients
• 2 lbs / 900g lamb shoulder, cut into 3 large pieces
• 4 cups / 950ml beef broth
• 3 tbsp / 42g butter, softened
• ¼ cup / 60ml balsamic vinegar
• 2 tsp / 12g salt
• 1 tsp black pepper, freshly ground
• 2 fresh rosemary sprigs
Instructions
1. Prep the Lamb: Rinse the lamb shoulder pieces and pat them completely dry with paper towels. Generously rub each piece all over with the salt and freshly ground black pepper.
2. Pressure Cook: Place the seasoned lamb pieces and rosemary sprigs in the bottom of your electric pressure cooker. Pour in the beef broth and balsamic vinegar.
3. Set the Cooker: Secure the lid and set the steam release valve to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ setting and cook on high pressure for 25 minutes.
4. Release Pressure & Preheat: Once the cooking cycle is complete, perform a quick pressure release by carefully moving the valve to the ‘Venting’ position. While the pressure releases, preheat your oven to 450°F / 230°C.
5. Prepare for Roasting: Carefully remove the tender lamb pieces from the pressure cooker and place them on a baking sheet lined with parchment paper.
6. Butter and Season: Brush the softened butter evenly over all sides of the lamb. For an extra savory crust, you can optionally sprinkle with a little more salt and pepper.
7. Roast to Perfection: Place the baking sheet in the preheated oven and roast for 15-20 minutes, turning the pieces over once halfway through, until the exterior is beautifully browned and slightly crisp.
Nutritional Information
• (Per Serving)
• Calories: 360
• Total Fat: 17.8g
• Net Carbs: 0.7g
• Protein: 45.8g
• Fiber: 0g
Pro Tips
• For a deeper flavor, sear the lamb pieces in the pressure cooker on the ‘Sauté’ setting with a little oil before adding the liquids and pressure cooking.
• Don’t discard the liquid from the pressure cooker! Simmer it on the ‘Sauté’ setting to reduce it by half for a delicious pan sauce to serve with the lamb.
• Let the lamb rest for 5-10 minutes after taking it out of the oven. This allows the juices to redistribute, ensuring every bite is moist and tender.
FAQ
Q: What cut of lamb is best for this recipe
A: This recipe is specifically designed for lamb shoulder. Its composition is perfect for pressure cooking, resulting in incredibly tender, fall-apart meat.
Q: Can I make this recipe without a pressure cooker
A: Yes, you can adapt it. For a slow cooker, cook on low for 6-8 hours. In a Dutch oven, braise at 325°F / 165°C for 2.5-3 hours until tender, then follow the final roasting step in the oven.
Q: Is searing the lamb before pressure cooking necessary
A: Searing is an optional but recommended step for a deeper flavor. If you’re short on time, you can skip it, but searing adds a wonderful savory crust and complexity to the dish.
Q: What should I do with the leftover liquid in the pot
A: Don’t discard it! The leftover liquid is full of flavor. Simply simmer it on your pressure cooker’s ‘Sauté’ setting until it reduces by half to create a rich and delicious pan sauce to serve over the lamb.
