Difference between revisions of "Herbed Shoulder Lamb Chops"
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* 1 teaspoon [[rosemary]] or [[thyme]] | * 1 teaspoon [[rosemary]] or [[thyme]] | ||
| − | == | + | == Procedures == |
# Heat pressure cooker and add [[vegetable oil|salad oil]] or fat. | # Heat pressure cooker and add [[vegetable oil|salad oil]] or fat. | ||
# Sprinkle chops with salt and [[pepper]]. | # Sprinkle chops with salt and [[pepper]]. | ||
Latest revision as of 15:54, 11 July 2012
Description
Contributed by Pressurecookerrecipes Y-Group
- Makes 6 servings
Ingredients
- 2 tablespoons oil or fat
- 6 shoulder lamb chops
- salt and pepper
- 1 can (10½ oz) mushroom soup
- ¼ cup water
- 1 teaspoon rosemary or thyme
Procedures
- Heat pressure cooker and add salad oil or fat.
- Sprinkle chops with salt and pepper.
- Brown chops until golden brown on both sides.
- Add soup, water and rosemary or thyme.
- Close cover securely, place pressure regulator on vent pipe and cook 10 minutes.
- (15 lbs pressure)let pressure reduce of its own accord.
