Moist Lamb Shoulder in Pressure Cooker with Roasted Vegetables
Recipe by La Cuisine de Lynoucha
An ultra‑tender lamb shoulder cooked in a pressure cooker, flavored with garlic, rosemary and thyme, served with oven‑roasted vegetables (butternut squash, sweet potato, carrots, asparagus, zucchini and broccoli). Ideal for a comforting family meal.
MediumFrenchServes 4
Printable version with shopping checklist
Source Video
2h 55m
Prep
2h
Cook
35m
Cleanup
5h 30m
Total
Cost Breakdown
Total cost:$25.10
Per serving:$6.28
Critical Success Points
- • Marinate the meat for at least 2 hours to ensure tenderness and flavor.
- • Pressure cook for 1 hour over low heat for ultra‑tender texture.
- • Reduce the jus before searing to obtain a concentrated sauce.
Safety Warnings
- • Handle the pressure cooker with care: check that the valve works before each use.
- • Hot oil can splatter during roasting; wear oven mitts.
- • Use kitchen gloves when removing the sheet from the oven.
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