34 lbs Boneless leg of American lamb
2 tsp Salt divided
0.25 cup Flour
1 tbsp Olive oil
1 Onion, diced
1 Carrot, diced
1 Bell pepper, diced
2 Mushrooms, sliced
2 Garlic minced
1 tbsp Fresh thyme plus 2 sprigs
1 tsp Dried oregano
0.25 cup White cooking wine
15 Diced tomatoes (can)
28 Crushed tomatoes (can)
0.50 tsp Dried rosemary
0.25 tsp Crushed red pepper
1 Bay leaf
0.25 cup Kalamata olives (optional)
Hot cooked pasta, rice, or mashed potatoes for serving
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.
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
12Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain
13Season with 1 teaspoon salt and 1 teaspoon pepper.
15Heat 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.
16Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.
17Toss in garlic and mushrooms.
18Add fresh thyme and dried parsley. Cook for 1 minute.
19Pour in white cooking wine and cook for 1 minute.
20Add seared lamb back to the pot.
21Pour in diced tomatoes and crushed tomatoes.
22Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.
23Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.
24Serve with hot cooked pasta, rice, or mashed potatoes.
Ingredients
34 lbs Boneless leg of American lamb
2 tsp Salt divided
0.25 cup Flour
1 tbsp Olive oil
1 Onion, diced
1 Carrot, diced
1 Bell pepper, diced
2 Mushrooms, sliced
2 Garlic minced
1 tbsp Fresh thyme plus 2 sprigs
1 tsp Dried oregano
0.25 cup White cooking wine
15 Diced tomatoes (can)
28 Crushed tomatoes (can)
0.50 tsp Dried rosemary
0.25 tsp Crushed red pepper
1 Bay leaf
0.25 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.
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
12Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain
13Season with 1 teaspoon salt and 1 teaspoon pepper.
15Heat 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.
16Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.
17Toss in garlic and mushrooms.
18Add fresh thyme and dried parsley. Cook for 1 minute.
19Pour in white cooking wine and cook for 1 minute.
20Add seared lamb back to the pot.
21Pour in diced tomatoes and crushed tomatoes.
22Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.
23Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.
24Serve with hot cooked pasta, rice, or mashed potatoes.
American Lamb Cacciatore Recipe
