Instructions for Stovetop and Oven:

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

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

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

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

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

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

Add cooking white wine and simmer for 3 minutes.

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

Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes.

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest

Serve with pasta and garnish with parmesan cheese.

 

Instructions for Pressure Cooker:

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

Season with 1 teaspoon salt and 1 teaspoon pepper.

Coat in flour.

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

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

Toss in garlic and mushrooms.

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

Pour in white cooking wine and cook for 1 minute.

Add seared lamb back to the pot.

Pour in diced tomatoes and crushed tomatoes.

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

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

* Note: The USDA recommends that lamb reach an internal temperature of at least 145 degrees F with a 3-minute rest.

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