Moist Lamb Shoulder in Pressure Cooker with Roasted Vegetables

Ingredients

• 1,2 kg Boneless lamb shoulder (Cut into large pieces)
• 3 c. à soupe Olive oil (For the meat marinade)
• 30 g Butter (Melted, added to the marinade)
• 4 gousses Garlic (Minced)
• 2 branches Fresh rosemary (Coarsely chopped)
• 2 branches Fresh thyme (Coarsely chopped)
• 1 c. à café Salt
• 0,5 c. à café Ground black pepper
• 1 gros Yellow onion (Coarsely cut, placed at the bottom of the pot)
• 250 ml Water (For pressure cooking)
• 300 g Butternut squash (Diced)
• 300 g Sweet potato (Quartered)
• 200 g Carrots (In sticks)
• 150 g Green asparagus (Ends trimmed)
• 150 g Zucchini (In rounds)
• 200 g Broccoli (In florets)
• 2 c. à soupe Olive oil (for the vegetables) (To coat the vegetables before roasting)

Instructions

1. Prepare the Marinade

   In a bowl, combine the olive oil, melted butter, minced garlic, rosemary, thyme, salt and pepper.

   Time: PT5M

2. Marinate the Meat

   Cut the lamb shoulder into large pieces, coat them thoroughly with the marinade, cover and refrigerate for 2 hours (or overnight).

   Time: PT2H

3. Prepare the Vegetables

   Wash and cut the squash, sweet potato, carrots, asparagus, zucchini and broccoli. Place them in a large bowl, add 2 c. à soupe olive oil, salt and pepper, then toss.

   Time: PT15M

4. Preheat the Oven

   Preheat the oven to 200 °C.

   Time: PT10M

5. Arrange Vegetables on the Sheet

   Line a baking sheet with parchment paper, spread the vegetables in an even layer.

   Time: PT5M

6. Roast the Vegetables

   Roast the vegetables for 40 minutes, turning them halfway through.

   Time: PT40M

   Temperature: 200°C

7. Prepare the Pressure Cooker

   Place the coarsely cut onion at the bottom of the pressure cooker, add the marinated lamb pieces on top, then pour in 250 ml water.

   Time: PT5M

8. Pressure Cooking

   Close the pressure cooker and cook over low/medium heat for 1 hour.

   Time: PT1H

9. Reduce the Jus

   After cooking, release the pressure, open the lid and let the liquid reduce uncovered for 10 minutes over medium‑high heat.

   Time: PT10M

10. Sear the Meat

    Increase the heat to high and let the meat brown for 15 minutes, turning once halfway through.

    Time: PT15M

11. Rest the Meat

    Remove the meat, loosely cover with aluminum foil and let rest for 5 minutes.

    Time: PT5M

12. Plating

    Slice the meat, arrange on a serving platter, add the roasted vegetables and drizzle with cooking jus.

    Time: PT5M

Nutrition Facts

Calories

620

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

8 g

Ingredient Substitutions

• Instead of Boneless lamb shoulder: Lamb leg, Lamb chops
• Instead of Olive oil: Canola oil, Sunflower oil
• Instead of Butter: Margarine, Olive oil
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Fresh rosemary: Thyme, Herbes de Provence
• Instead of Fresh thyme: Rosemary, Herbes de Provence
• Instead of Yellow onion: Shallot
• Instead of Butternut squash: Pumpkin
• Instead of Sweet potato: Potato
• Instead of Carrots: Turnip
• Instead of Green asparagus: Green beans
• Instead of Zucchini: Eggplant
• Instead of Broccoli: Cauliflower
• Instead of Olive oil (for the vegetables): Sunflower oil

Equipment Needed

• Pressure cooker (pressure pot)
• Baking sheet
• Parchment paper (optional)
• Chef's knife
• Cutting board
• Mixing bowl
• Wooden spoon
• Kitchen tongs (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Marinate the meat for at least 2 hours to ensure tenderness and flavor.
• Pressure cook for 1 hour over low heat for ultra‑tender texture.
• Reduce the jus before searing to obtain a concentrated sauce.

Chef Tips from the Video

• Use a heavy‑bottomed pot for even heat distribution.
• Add an extra sprig of rosemary to the cooking liquid for more aroma.
• Let the meat rest covered with aluminum foil to prevent the juices from evaporating.

Troubleshooting

Storage

Refrigerator: Store the meat and vegetables separately in airtight containers, up to 3 days.

Freezer: Marinated meat can be frozen for 2 months; roasted vegetables keep for 2 months in the freezer.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the meat the day before to save time on the day of serving.
• Roast the vegetables ahead of time and reheat gently in the oven or skillet.