Posted in: Recipes
Tower Healthy Quick Dish: Rosemary Roasted LambThis week we’ve been scouring the recipe archives here at Tower HQ to bring you a brand new recipe as part of our Tower Healthy Quick Dish Series. Over the next few months we’ll be sharing healthy, nutritious recipes that you can throw together in a matter of minutes, giving you plenty of mealtime inspiration for the whole family. Whether it’s a healthy swap for an old favourite, or a fresh new meal idea to spice up your dinner time, we’ve got you covered. This week, with Easter just a few more days away, we’re bringing you a delicious but healthy alternative to a roast lamb dinner with our quick and healthy Rosemary Roasted Lamb. Recommended Appliance: Tower 11L Aluminium Pressure Cooker Total Time to Table: 1 hour Total Cost Per Serving: £2.57p Contains Nuts? No Suitable for Vegetarians? No Serves: 4
Ingredients1.5kg leg of lamb (bone in) x 2 tbsp olive oil 115ml of red wine 115ml beef or lamb stock x 2 tbsp dried rosemary 1 small onion (peeled and cut into quarters) x 8 cloves of garlic (peeled) x 6 new potatoes
- Start by placing your Tower 11L Aluminium Pressure Cooker on a high heat then add the olive oil. Preheat the oven to 200C/180C fan/gas 6 and into a baking tray like the Tower Baking Tray, add the new potatoes.
- Drizzle the potatoes with olive oil, sprinkle with good quality sea salt and dried rosemary and shake the pan to evenly coat. Place into the oven and roast for 40 minutes.
- Place the lamb into the pressure cooker and brown on all sides.
- Once evenly browned, add the wine and the stock and throw in the garlic cloves and rosemary.
- Place the lid onto the pressure cooker and set to a high setting. Allow the pressure cooker to come up to optimum pressure then lower the temperature to maintain pressure.
- Cook for 30-40 minutes, depending on how pink you like your meat. Use the natural release method to slowly release the pressure from the cooker. Carefully remove the lamb from the pressure cooker and set aside to rest.
- Transfer any liquid from the pressure cooker into a small saucepan and place on a high heat. Simmer to reduce then add cornflour to thicken creating a thick, glossy sauce.
- Serve the lamb in slices, accompanied by the crispy potatoes and a generous drizzle of the rich red wine gravy.