Rack of Lamb Casserole

By October 6, 2010

Rack of Lamb Casserole Rack of Lamb Casserole
For 6-8 Servings:

1 pound rack of lamb
1 pound of baby potatoes
2 carrots
1 large onion
2 stalks of celery
2 medium size tomatoes
2 cups of chicken stock
3-4 large cloves of garlic
1-2 teaspoons of salt depending on the salt content of the chicken stock
2 teaspoon of cumin powder
2 teaspoon of Paprika
A pinch of dried rosemary
A pinch of dried oregano leaves
2 table spoons of ketchup
3 table spoons of sherry or red wine
A splash of beer if you have one in hand

Wash all vegetables, and cut potatoes and carrots into 1 inch cubes. Dice the tomatoes, onion and garlic. Cut the rack of lamb to two halves. Put everything, I mean everything, in the cooking pot and mix well. Put the cooking pot in the Instant Pot base. Close the lid to Close position as you see flashes of “- – -“ on the LED display panel. Press the Stew/Meat button, and 35 (minutes cooking time) is shown on the LED. After about 10 seconds, you hear a beep and the LED display shows the running circle indicating the cooking process has started.

All you need to do from this point is to have a drink of your beer, sit back and relax, until you hear 3 beeps indicating the food is cooked. Wait for a few minutes until the Instant Pot cools down and you can safely or comfortably release the remaining pressure by turning the pressure release handle to the “Vent” position. Need to wait for a little longer if there is still jets of steam coming out when you try to turn the pressure release to the “Vent” position. You may open the lid once there is no pressure inside. Serve over rice or multigrain rice.

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Comments

3 Responses to “Rack of Lamb Casserole”

  1. Donna Dunnagan says:

    First of all, this is not a casserole. Second, I am truly grateful to the person who posted that 35 minutes was too long. This is a very tasty recipe and I would do it again…but, even when I backed it down to 20 minutes (+10 minute natural release, then quick release), it was still more done than we prefer. It was still tender, but we prefer medium-rare. I think if I had backed it down to 10-15 minutes and did a quick release, it might be exactly the way we like. In all other ways, I followed the recipe (oh, except less stock, more wine, but the same end liquid quantity). This is more of a lamb stew than a casserole, but my Irish-descent hubbie was in heaven! GREAT TASTE!

    [Reply]

  2. Sally Henderson says:

    How can a 1 pound rack serve 6-8 people? If I put a rack of 9 bones in this how long should I increase the cooking time by?

    [Reply]

    Instant Pot Staff Reply:

    For 9 bones, you may want to increase the pressure cooking time by 5 minutes.

    [Reply]

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