RECIPES
Lime and Mint Shredded Instant Pot Lamb
by Livestrong_Recipes | Jun 22, 2017
- PREP
- 27 m
- COOK
- 57 m
- TOTAL
- 1h 24m
Leg of lamb is naturally succulent and one of the leanest cuts, coming in at 150 to 170 calories and 3 grams of saturated fat per 3-ounce serving. But pressure-cooking tenderizes it even more, making the meat pull apart just by picking it up with tongs.
INGREDIENTS
SERVES 4
- 1 1/2 lb Lamb, Australian, imported, fresh, leg, sirloin chops, boneless, separable lean only, trimmed to 1/8" fat, raw
- 1/4 tbsp Sea Salt
- 1/4 tsp Ground Black Pepper
- 1 cup Lime Juice
- 20 leaf fresh mint leaves
- 2 tsp Crushed Garlic
- 1 cup Couscous
- 1/2 fruit lime
DIRECTIONS
1
Press Instant Pot’s “Sauté” setting.
2
Pat dry lamb then season on all sides with salt and pepper.
3
After 2 minutes, grease bottom of Instant Pot’s steel cannister with cooking spray.
4
Sear each side of lamb 2-4 minutes.
5
Deglaze bottom of pot with 1 cup warm water. Add lime juice, 15 thinly sliced mint leaves and crushed garlic.
6
Cover and lock top of Instant Pot then turn release valve to “Sealed” position.
7
Select “Meat” setting and make sure Instant Pot says, “High Pressure” and “More.” If it doesn’t, press “Adjust” and make sure “High Pressure” is selected.
8
Cook 45 minutes. When time is up, turn valve to release pressure. When all air has escaped, remove cover, turn on Instant Pot’s “Sauté” setting and reduce liquid 10 minutes.
9
In a small saucepan, bring 1 cup water to boil. Add ¼ teaspoon salt, dissolve, add couscous, stir, cover and remove from heat 4 minutes. Then fluff with fork and portion.
10
Portion lamb atop couscous and garnish with thinly sliced mint and lime supremes.
11
PC: Arthur Bovino
