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5
MOROCCAN LAMB POT ROAST
Preparation Time: 15 minutes (plus marinating time 30 minutes)
Cook Time: 45 minutes
Ingredients:
2kg lamb shoulder, de-boned
2 red onions, peeled and cut into thin wedges
3 tbs olive oil
4 garlic cloves, crushed
1 lemon, rind nely zested
1 tsp chilli akes
1 tsp ground cumin
1 tsp dried thyme leaves
½ tsp dried oregano
¼ tsp salt & pepper
½ cup dry white wine
1 cup chicken stock
Tabouli to serve
Greek yoghurt to serve
Lemon juice to serve
Method:
1. Place 2 tbs of oil, garlic, lemon zest, chilli, cumin, thyme, oregano, salt and pepper in your
food processor and blitz to a paste. Place the lamb shoulder in a large baking tray and
spread the paste all over to marinate at room temperature for 20 minutes.
2. Press SAUTÉ on your pressure cooker and leave to heat up for 1 minute. Add the
marinated lamb and brown on all sides. Remove the lamb onto a plate.
3. Sauté the onions for 2 minutes, then add the wine and chicken stock. Finally, return the lamb to
the cooking pot and secure the lid in place. Press KEEP WARM / CANCEL to end sauté function.
4. Press the POT ROAST function of your pressure cooker which will cook for 40 minutes.
5. At the end of the cook time, leave on KEEP WARM for 10 minutes to slowly release some
of the pressure. Then manually release the remainder of the pressure using the quick
pressure release method, take the meat out to rest for 10 minutes before carving. Return
the lid for the pan juices to keep warm while the meat is resting. Slice the rested lamb
and serve on a bed of tabouli. Pour the warm pan juices over the meat and dollop Greek
yoghurt on the top with a big squeeze of lemon juice.
Serves 8
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