Description
Instant Pot Braised Lamb Shoulder Chops. Pressure cooker lamb chops, with flavors from the south of France.
Ingredients
Scale
- 1 tablespoon olive oil
- 3 pounds lamb shoulder chops, cut ¾-inch thick (I got 4 chops)
- 1½ teaspoons fine sea salt
- 1 medium onion, diced
- 3 cloves garlic, peeled and smashed
- 1 teaspoon Herbes de Provence
- ½ teaspoon fine sea salt
- ½ cup red wine
- 1 cup chicken broth (preferably homemade broth, or use store-bought low sodium chicken broth)
- ½ teaspoon fine sea salt (if using homemade broth)
- 15-ounce can diced tomatoes
- 1 pound carrots, peeled and cut into 2-inch lengths
Instructions
- Brown the lamb shoulder chops in batches: Set an Instant Pot or other pressure cooker to Sauté mode adjusted to high (medium-high heat in a stovetop PC.) Add the tablespoon of oil and heat until shimmering. While the oil is heating, sprinkle the lamb chops evenly with 1½ teaspoons fine sea salt. Once the oil is heated, brown the lamb chops on one side, in batches, until golden brown, about 3 minutes each. (My lamb chops were large enough that I had to do them one at a time). Move the browned chops into a rimmed platter, and repeat until all the chops are browned on one side.
- Sauté the aromatics, simmer the wine: Add the onions and garlic to the pot, and sprinkle with the Herbes de Provence and ½ teaspoon of fine sea salt. Sauté, occasionally stirring and scraping the bottom of the pot with a flat-edged wooden spoon, until the onions soften, about 5 minutes. Pour in the wine, bring to a simmer, and simmer for 1 minute to boil off some of the alcohol. While the wine is simmering, scrape the bottom of the pot one last time to make sure nothing is sticking.
- Add the liquid, browned lamb, and carrots to the pot: Stir the chicken broth, ½ teaspoon of fine sea salt (if using homemade broth), and can of diced tomatoes into the pot. Stack the lamb chops in the pot in a loose pile, then scatter the carrots on top of the chops.
- Pressure cook for 15 minutes with a Natural Release: Lock the lid. Cook on high pressure for 15 minutes in an Instant Pot or other electric PC, or for 12 minutes in a stovetop PC. (Use “Manual” or “Pressure Cook” mode in an Instant Pot.) Let the pressure come down naturally, about 20 more minutes. (If you get impatient you can quick release the remaining pressure after 15 minutes of natural release.)
-
Transfer to a platter, defat the sauce, serve: Unlock the pressure cooker lid, tilting it away from you to avoid the hot steam. Gently scoop out the lamb chops and carrots - they will be fall apart tender - and transfer to a serving platter. Scoop out the tomatoes and onions with a slotted spoon and add them to the tomatoes. Pour the liquid in the pot into a fat separator, let it settle, then pour a little of the defatted sauce over the platter of lamb chops. Serve, passing the rest of the defatted sauce at the table. Enjoy!
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Sunday Dinner
- Method: Pressure Cooker
- Cuisine: French