American Lamb Cacciatore Recipe

  

June 17, 2022

Recipe provided by SoCal-Based Cooking, Lifestyle & DIY Blog | Oh So Delicioso - Oh So Delicioso, courtesy of the American Lamb Board (American Lamb Cacciatore Recipe | American Lamb).

Ingredients

3-4 lb Boneless leg of American lamb

2 tsp Salt divided

1/4 cup Flour

1 tbsp Olive oil

1 Onion, diced

1 Carrot, diced

1 Bell pepper, diced

2 cups Mushrooms, sliced

2 cloves Garlic minced

1 tbsp Fresh thyme plus 2 sprigs

1 tsp Dried oregano

1/4 cup White cooking wine

15 oz. Diced tomatoes (can)

28 oz. Crushed tomatoes (can)

1/2 tsp Dried rosemary

1/4 tsp Crushed red pepper

1 Bay leaf

1/4 cup Kalamata olives (optional)

Hot cooked pasta, rice, or mashed potatoes for serving

Directions

1Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2Season lamb with salt and pepper. Lightly dredge in flour.

3In a 5-7 quart Dutch oven, heat oil over medium heat.

4Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from Dutch oven and transfer to a plate.

5Preheat oven to 350F.

6Add peppers, onion, and carrots to Dutch oven. Cook for 2 minutes.

7Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.

8Add cooking white wine and simmer for 3 minutes.

9Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.

10Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes or until internal temp reaches 145 degrees.

11Serve with pasta and garnish with parmesan cheese.

Pressure Cooker Instructions

1Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain

2Season with 1 teaspoon salt and 1 teaspoon pepper.

3Coat in flour.

4Heat olive oil in your pressure cooker on saute setting. Sear lamb steaks for a few minutes on each side, working in batches. Remove from pot and let stand on a plate.

5Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.

6Toss in garlic and mushrooms.

7Add fresh thyme and dried parsley. Cook for 1 minute.

8Pour in white cooking wine and cook for 1 minute.

9Add seared lamb back to the pot.

10Pour in diced tomatoes and crushed tomatoes.

11Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.

12Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.

13Serve with hot cooked pasta, rice, or mashed potatoes.

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