Pressure Cooker Lamb Stew with Spring Vegetables

Extra Bilingual Community Newspaper - 04-20


1 Tie the herbs together: With a piece of kitchen twine, tie the rosemary, parsley, bay leaf, and lemon peel together. Set aside. 2 Brown the meat: Sprinkle the meat all over with salt and pepper. In a stovetop pressure cooker over medium-high heat, heat the oil. Add the lamb pieces in batches if they don’t all fit into the pot. Turn them with tongs until browned and transfer to a plate. This should take 10 to 15 minutes.