Craving lamb chops that are fall-off-the-bone tender on the inside with a beautifully crisp, roasted finish? This recipe is your weeknight dinner hero! We’re harnessing the magic of the pressure cooker to rapidly tenderize the lamb and infuse it with flavor, then finishing everything in the oven for that irresistible texture you love. It’s an elegant, hearty meal that comes together in under an hour, making it perfect for a cozy family dinner or for impressing guests without the stress.
Ingredients
• 5 lamb chump or loin chops (about 2 lbs / 900g)
• 2 tbsp / 30 ml olive oil
• 1 cup / 150g yellow onion, finely chopped
• 1 cup / 100g cauliflower, cut into bite-sized florets
• 1 red bell pepper, finely chopped
• 1 cup / 240 ml vegetable stock
• Spices
• 2 bay leaves
• 1 tsp / 6g sea salt
• ½ tsp / 1g freshly ground black pepper
Instructions
1. Directions
2. Pat the lamb chops dry and season both sides generously with salt and pepper.2. Add the oil to the inner pot of your pressure cooker. Place the seasoned lamb chops in a single layer at the bottom.3. Scatter the cauliflower florets over the lamb chops, followed by the chopped onions and bell peppers.4. Add the bay leaves and pour the vegetable stock over everything.5. Secure the lid, set the steam release valve to the ‘Sealing’ position, and cook on high pressure for 15 minutes.6. While the lamb cooks, preheat your oven to 400°F / 200°C.7. Once the cooking time is complete, carefully perform a quick pressure release according to your manufacturer’s .8. Using tongs, transfer the lamb chops and vegetables to a baking dish, arranging them in a single layer.9. Roast in the preheated oven for 10-12 minutes, or until the vegetables are slightly caramelized and the chops are browned.10. Remove from the oven, let rest for a few minutes, and serve immediately.
Nutritional Information
• Per Serving: Calories 331 | Total Fats: 15.8g | Net Carbs: 3.8g | Protein: 40.3g | Fiber: 1.4g
Pro Tips
• For a deeper flavor, use your pressure cooker’s ‘Sauté’ function to brown the lamb chops in oil on both sides before adding the other .
• Add a few sprigs of fresh rosemary or thyme along with the bay leaves to infuse the dish with a wonderful herbal aroma.
• After transferring the meat and veggies to the oven, turn the pressure cooker to ‘Sauté’ and simmer the remaining liquid until it reduces by half to create a delicious pan sauce for drizzling.
FAQ
Q: Do I have to brown the lamb chops first
A: Browning the lamb chops is an optional but highly recommended step for a deeper flavor. Use your pressure cooker’s ‘Sauté’ function to sear the chops on both sides in oil before adding the other ingredients and pressure cooking.
Q: What kind of lamb chops are best for this recipe
A: This recipe is designed for lamb chump or loin chops. These cuts work well with the pressure cooking method to become exceptionally tender.
Q: How do I make a sauce for these lamb chops
A: You can easily make a pan sauce with the leftover liquid. After transferring the lamb and veggies to the oven, turn the pressure cooker to ‘Sauté’ and simmer the liquid until it reduces by half. This creates a rich, flavorful sauce perfect for drizzling.
Q: Can I add other herbs besides bay leaves
A: Yes, for a more aromatic flavor, the recipe suggests adding a few sprigs of fresh rosemary or thyme along with the bay leaves before pressure cooking.
