Lamb and Potatoes in White Wine

Prep Time 10 minutes

Cook Time 25 minutes

Servings 4


1 tbsp extra virgin olive oil

1 kg deboned lamb leg, sinew removed and tied. Brought out of fridge 1 hour before cooking

4-6 small potatoes

1 large handful of green beans

3 clove garlic, chopped

1 sprig rosemary

150g cherry tomatoes

¾ cup white wine

200ml chicken stock

Salt & pepper


Preheat the pressure cooker bowl and add oil. Season lamb with salt and pepper and seal on all sides. Add potatoes, beans, garlic, rosemary and tomatoes and cook for a further minute. Add the white wine and bring to boil then add stock and pressure cook on high for about 25 minutes.

Slice the lamb and serve with potatoes, sauce and green beans, or any side of your choice.


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