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lamb pot roast with chestnut sauce
Cook Time
1 hr 15 mins
Total Time
1 hr 15 mins
Course: Dinner
Cuisine: British
Keyword: Roast Lamb, Sunday Dinner
Servings: 2 -3
Author: Lizzie
  • 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
  1. 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.
  2. 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.
  3. While it's cooking slice the mushrooms and peel and slice the carrots. Peel and dice the onion.
  4. After 45 minutes reduce the pressure quickly and add the vegetables.
  5. Bring up to pressure again and cook at pressure for 30 minutes. Reduce the pressure quickly and serve.