Dear Reader,

I’m on a roll with my pressure cooker. I’m trying all sorts of cuts of meat. I think the only thing I’d probably baulk at would be fish, but then again, who knows? I may find a recipe I want to try using fish. The cooking time would be brief.

So today has been pretty glorious. I’ve enjoyed the sunshine and clean, fresh Canberra air. Zoom church was good. I also got to chat with a friend who lives in Houston.

Ingredients

• Rolled shoulder of lamb with the bones removed
• Master stock
• Brown onion
• Potatoes
• Gravy
• Iodised salt
• Radish
• Fennel
• Red onion
• Capsicum
• Parsley
• Lemon zest
• Lemon juice
• Olive oil

Instructions

1. Unwrap the meat from the plastic. I would use biodegradable wrapping.
2. Dry the surface of the roast.
3. Rub the lamb with iodised salt.
4. Sear the surface to caramelise the outer meat.
5. Add in the master stock, onion, and potatoes.
6. You could also add some garlic, rosemary, and thyme for some extra flavour if you have it.
7. Cook the lamb for one hour.
8. Prepare the salad vegetables with a mandolin. I recommend using a safety glove to avoid losing significant portions of skin and blood.
9. Mix the lemon juice and olive oil. Use this mixture as a dressing for the salad.
10. At the end of the high-pressure hour, allow the internal pressure to drop to the ambient pressure.
11. Keep the lid on for about half an hour to ensure the meat is tender and doesn’t dry out while it rests in the meat juices.
12. Remove the meat and place it on a carving board.
13. Lovingly sharpen your butcher’s knife (as iron sharpens iron, so a friend sharpens a friend Proverbs 27:17 NLT).
14. Slice the meat with long slow, deliberate strokes of the knife and discover the lamb is so tender it falls apart along the muscle bundle planes. Set aside a couple of “slices” for dinner. Place the rest of the cooked meat into a container for refrigeration.
15. Make the instant gravy according to the instructions for use.
16. Prepare a dinner plate with slices of lamb and salad. Spoon gravy over the meat to keep it moist.
17. Give thanks to the Lord for His grace and mercy.
18. Eat the meal while listening to some fantastic music (I’ve embedded a couple of YouTube videos at the end).

Notes

I think the perfect cut of lamb for cooking and eating is the shoulder. If I didn’t live alone, I would buy a shoulder with the bones in. I like a whole shoulder because I like the knife work necessary to dissect and remove the bones and roast them alongside the meat.

When I refer to master stock, I mean the liquor from previous meals. Whenever I use the pressure cooker, I sieve the liquid and keep it refrigerated. Before using the refrigerated liquor, I remove the fat which has solidified. My master stock has juices from many species, including beef, chicken, lamb, and pork.

When I cook with a pressure cooker, I’ll use the cheapest potatoes I can find. I may not even eat them with that meal. I’ve discovered potatoes cooked this way roast well after refrigeration. 

Final thoughts

1. Do you like mint sauce with lamb?
2. What’s your favourite condiment with cold lamb sandwiches?
3. Do you keep a master stock of old cooking liquor?

Feel free to leave answers in the comments 👍🙂

YouTube videos I love

Celtic Worship is a Scottish group of musicians who sing hymns and other songs.

Oh Holy Night

The Celtic Blessing

Naomi and Steph have marvellous singing voices. 

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