Lamb Pressure Cooker Pot Roast with Chestnut Sauce
This easy lamb recipe would be great for a budget Easter Sunday dinner, and is really simple thanks to my trusty pressure cooker.
I love cooking with chestnut puree, it’s one of the highlights of Christmas. I first made this meal with some left over puree in December, but it was so good I got some specially this time. The sauce was velvety smooth and full of nutty, meaty flavour without being too rich. Perfect with a pile of creamy mash!
Lamb breast is really inexpensive and readily available in supermarkets. It needs long cooking though – if you don’t have a pressure cooker try this in the slow cooker. This recipe cooks it from frozen. If you’re using fresh, check if it’s cooked 15 minutes before the recipe says. If it isn’t, re-pressure it and cook for longer. Never cook meat from frozen in the slow cooker, and never with pork.
This recipe was written based on timings and guidance from my pressure cooker’s instruction booklet. It cooks on 12lb pressure. Remember to read the instructions of your cooker and understand it before using it.
- 1-1.5 lb frozen lamb breast
- 200 g chestnut puree
- 2 tsp cumin
- 2 tsp cornflour
- 300 g mushrooms
- 1 onion
- 3-4 carrots
- Mix the chestnut puree, cumin and cornflour with enough hot water to make up to 1 litre. Mix the cornflour to a paste with a little water and add it to the mixture.
- Put it in the pressure cooker with the lamb joint and bring to pressure. When the pressure cooker is steaming consistently reduce the heat to low and cook for 45 minutes.
- While it's cooking slice the mushrooms and peel and slice the carrots. Peel and dice the onion.
- After 45 minutes reduce the pressure quickly and add the vegetables.
- Bring up to pressure again and cook at pressure for 30 minutes. Reduce the pressure quickly and serve.