Garlic Rosemary Lamb

Garlic Rosemary Lamb
Serves 6
March - in like a lion, out like a lamb. Or at least that how the saying goes. We say ring in March with this delicious lamb recipe from Fagor, ready in no time in your pressure cooker.
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Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Prep Time
15 min
Cook Time
40 min
Total Time
55 min
Ingredients
  1. 4 pounds boneless lamb, cubed
  2. Salt and pepper
  3. 2 tablespoon olive oil
  4. 4 cloves of garlic, minced
  5. 3 tablespoon flour
  6. 1 ½ cups vegetable stock
  7. 4 6-inch pieces of fresh rosemary
  8. 1 cup thickly sliced carrots
Instructions
  1. Generously season the lamb cubes with salt and pepper. Heat olive oil. Add the lamb cubes and garlic. Brown the meat on all sides.
  2. Stir in the flour, mixing well. Gradually stir in the stock. Add the carrots and rosemary.
  3. Close and lock. Bring to pressure. Stabilize the pressure and cook for 20 minutes at high pressure.
  4. Release the pressure. Remove the rosemary stems as the leaves will have fallen off.
Notes
  1. Recipe Courtesy of Fagor
Cooks Recipes http://recipe.cookswarehouse.com/