Greek Lamb & Greens Stew in the Instant Pot: Arnaki Fricassee
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Ingredients
3 lbs (1 1/2 kg) bone-in leg of lamb pieces
1/4 cup olive oil
1 teaspoon salt or to taste
1/2 teaspoon ground black pepper, or to taste
8 scallions, thinly sliced
1 pound (1/2 kilo) greens: Romaine lettuce, mustard greens, spinach, and/or amaranth
1/4 cup finely chopped dill
For the Avgolemono Sauce:
3 egg yolks
1/4-1/2 cup lemon juice
a pinch of salt
1 tablespoon corn starch
Instructions
Preheat the oven to the broiler setting.
Place the lamb on a metal baking tray and drizzle with 2-3 tablespoons of olive oil. Season both sides with salt and black pepper. Move the oven rack as close to the heating element (broiler) as possible and place the baking tray on that rack. Allow the meat to brown for 10-15 minutes.
Add the meat to the Instant pot. The juices that have been released in the baking tray can be discarded or added to the Instant Pot. Lamb tends to be greasy so discard the juices if you prefer a lighter stew.
Add half of the scallions along with salt, pepper, 2-3 tablespoons of olive oil, and 4 cups of water or broth.
Place the lid on top and set the valve to seal.
Pressure Cook on high for 25 minutes. Allow the pressure to naturally release for 20 minutes. Then open the valve to release the remaining pressure.
Wash, dry, and coarsly chop the greens. Add them to the pot along with the dill and some salt and black pepper. Set the Instant Pot to the Saute feature for about 10 minutes or until they've wilted.
In a small bowl whisk together the yolks, lemon juice, cornstarch, and a pinch of salt. Add some of the hot broth to the mixture and whisk together to temper the eggs. Add about 2 cups of water or broth and then pour it into the pot. Swirl the pot around to distribute the avgolemono sauce.
Saute for 4-5 minutes. The sauce will thicken. Turn the machine off and taste the sauce. Adjust the seasoning if needed. Serve with toasted bread.
Kali Orexi!
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Greek Sun Time (With Intro)
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By: tonyanthony
Its All Greek
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By: LowNotes
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Herb Crusted Rack of Lamb with Rocket, Herb and Pomegranate Salad | NEFF Home UK
Juicy, tender lamb with a herby crust, all served up with a fresh green salad topped with juicy pomegranate.
Recipe:
Serves: 3
Preparation time: 10 minutes
Cooking time: 25 minutes
Ingredients:
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 2 tbsp olive oil
• 3 tbsp fresh parsley, finely chopped
• 55g fresh bread crumbs
• ½ tsp dried thyme
• ½ tsp dried oregano
• ½ tsp dried rosemary
• ¼ tsp salt
• ¼ tsp freshly ground black pepper
• 6 rack of lamb, french trimmed
Rocket, herb and pomegranate salad
• 50g rocket
• Small bunch parsley, roughly torn
• Small bunch fresh mint, roughly torn
• Small bunch chives, roughly chopped
• Seeds from ½ pomegranate
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• Pinch of salt
• Pinch of black pepper
Instructions:
1. Preheat the oven to CircoTherm 180⁰C.
2. Mix together the honey, mustard, 1 tbsp of the olive oil and 2 tbsp of the parsley on a plate.
3. Mix together the bread crumbs, dried herbs, salt, pepper and the remaining 1 tbsp of parsley on another plate.
4. Coat the rack of lamb with the honey and mustard mix then coat in the herby bread crumb mixture. Drizzle on the remaining 1 tbsp of olive oil.
5. Place the lamb, bone side down, on a wire rack over a large baking tray. Insert the temperature probe and set it to cook until the internal temperature reaches 60C (around 20 – 25 minutes cook time). This will give you medium-pink lamb. Select the medium steam setting on the oven.
6. Meanwhile make the salad. Place the rocket, parsley, mint, chives and pomegranate into a large bowl and toss together. Mix together the olive oil, balsamic vinegar, salt and pepper and drizzle over the salad. Toss together again to coat the leaves.
7. When the lamb is ready, remove from oven and allow to rest for 10 minutes. Then carve into slices. Divide the slices between 3 plates and serve with the rocket salad.
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