In the early days of our marriage, my husband and I would rely on a particular 7-hour lamb recipe whenever we had guests. We knew it was a reliable and impressive recipe, so we just made sure we never served it to the same guests twice. We then tweaked it a little when the kids came along, to suit our collective tastes. So when I saw that Mike Vrobel from dadcooksdinner.com had recreated the original version in the multi-cooker, I cooked our version in the pot using his recommended cooking times. It works like a dream!
- 1 tablespoon butter
- 3¼–4½-lb (1.5–2-kg) leg of lamb, bone in
- 2 onions, chopped
- 1 cup (250 ml) red wine
- 1 tablespoon vegetable stock paste or 1 vegetable stock cube
- 4 large potatoes, peeled and chopped into thirds
- 10 carrots, left whole
- Press the Sauté button on the multi-cooker and add the butter. When melted, add the lamb and sear on all sides. This will take about 5 minutes. Remove the lamb to a plate.
- Add the onions to the pot. If they start to stick a little, use some of the red wine to deglaze the pan. Add the rest of the red wine and when it starts to evaporate, add 250 ml/1 cup water, the stock paste or cube, potatoes and carrots. Place the lamb joint on top.
- Secure the lid in place and set to Manual or High Pressure for 90 minutes. At the end of cooking, use the NPR method. Serve the lamb with the vegetables and some of the jus.