Chef Heather walker Instant Pot Raspberry and Red Wine Rack of Lamb
- Prep time 10Min
- Cook time 1Hr, 10Min
- Technique Braise
- Meat Lamb
- Cut Rack
- Serves 4
Let the instant-pot do the work! They’ll think you spent all day on this upscale recipe, when it’s really “set it and forget it”
Ingredients
1.75 pounds Australian Lamb rack or shoulder chops
2 Tbsp. Olive oil
1 large Thyme bundle (About 1/4 cup)
2 C Quality beef stock
1 C Red wine (Shiraz)
10 oz. Bag of frozen raspberries (thawed)
4 large Cloves of garlic, minced or pressed
3 Tbsp Tomato paste
Method
1. Turn Instant Pot onto the sauté setting. When heated, add the olive oil and 2-3 sections of lamb. Sear on all sides for about 2 minutes. Add the garlic about halfway through. Sear the meat in batches until all pieces are completely seared on all sides and the garlic is fragrant and soft.
2. Remove the meat and deglaze the pot with the beefstock. Add the red wine, tomato paste, thyme and raspberries. Stir to combine and bring to a simmer.
3. Add the meat back in, arrange so the meat is almost completely submerged, and reset the Instant Pot to Pressure Cook (high pressure). Set the timer for 40 minutes, cover, lock and close the vent.
4. After the 40 minute timer is up, allow the steam pressure to naturally release for an additional 20 minutes. Manually release the remaining steam pressure and carefully uncover.
5. Plate each serving. Stir the leftover broth well and ladle a few spoonfuls of the broth over the meat and side dishes. Serve immediately.
Watch how this recipe is made