Celebrate Spring holidays with these festive American lamb recipes!
Learn More
May 24, 2023

Instant Pot American Lamb Cacciatore

Share

Recipe Provided By
"Oh, so Delicioso"
Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Servings

6

lamb loin chops with cucumber mint salad and sweet and smoky tahini

Ingredients

  • 3 - 4 lbs. boneless leg of American lamb
  • 1/4 cup flour
  • 2 teaspoon salt divided
  • 2 teaspoon pepper divided
  • 1 bell pepper diced
  • 1 onion diced
  • 1 carrot diced
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh thyme plus 2 sprigs
  • 1 teaspoon dried oregano
  • 2 cups mushrooms sliced
  • 1/4 cup white cooking wine
  • 1 can (15 oz.) diced tomatoes
  • 1 can (28 oz.) crushed tomatoes
  • 1/2 teaspoon dried rosemary
  • 1/4 teaspoon crushed red pepper
  • 1 bay leaf
  • 1/4 cup kalamata olives, (optional)
  • Hot cooked pasta, rice, or mashed potatoes, (for serving)

Directions

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.

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.
Tagged: ,

Share

Leave a Reply

Your email address will not be published. Required fields are marked *