Herbed lamb steaks are done in a matter of minutes in the pressure cooker. Serve as a topper for salad with feta cheese or skip the salad and serve as a meat entree.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Ingredients:
- 1/4 cup olive oil
- 1-1/2 pounds lamb steaks (1-inch thick)
- 1 small onion, minced
- 2 garlic cloves, crushed
- 1 cup chicken broth or stock
- 1 Tablespoon fresh lemon juice
- 1 Tablespoon sugar
- 1-1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 teaspoon dried dill weed
- 1 teaspoon dried oregano
- 2 green bell peppers, sliced
- 1/3 cup chopped parsley
- 2 cups (8 ounces) crumbled feta cheese or shaved Fontinella or Parmesan cheese
- Yogurt Dressing (Recipe link below)
- Lettuce leaves
Preparation:
In a pressure cooker, heat oil. Add lamb steaks and saute in hot oil, tuming to brown on both sides. Transfer steaks to a platter. Add onion and garlic and saute in hot oil 2 minutes. Add steaks, broth, lemon juice, sugar, salt, pepper, dill, and oregano. Stir well. Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid.
Remove steaks and place on a cutting board. Add bell pepper to cooking liquid. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure at low and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid. Drain bell peppers in a colander.
Cut lamb into 2-inch slices. Combine lamb, bell pepper, parsley, and feta cheese in a salad bowl. Toss gently.
Prepare dressing. Arrange lettuce leaves on a serving platter and top with lamb mixture. Drizzle 2 tablespoons dressing over salad. Serve remaining dressing on the side.
Yield: 4 to 6 servings
• Yogurt Dressing Recipe
Source: The Pressure Cooker Cookbook by Toula Patsalis (HPBooks)
Reprinted with permission.
Remove steaks and place on a cutting board. Add bell pepper to cooking liquid. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure at low and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid. Drain bell peppers in a colander.
Cut lamb into 2-inch slices. Combine lamb, bell pepper, parsley, and feta cheese in a salad bowl. Toss gently.
Prepare dressing. Arrange lettuce leaves on a serving platter and top with lamb mixture. Drizzle 2 tablespoons dressing over salad. Serve remaining dressing on the side.
Yield: 4 to 6 servings
• Yogurt Dressing Recipe
Source: The Pressure Cooker Cookbook by Toula Patsalis (HPBooks)
Reprinted with permission.
