lamb pot roast with chestnut sauce
Roast Lamb, Sunday Dinner
frozen lamb breast
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.