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 Uploading ....Based on recipes from OregonLive.com and TheHeartOfNewEngland.com.
Lamb
- 4 pounds boneless lamb shoulder, butterflied
- garlic, minced
- rosemary, minced
- thyme, minced
- olive oil
- fennel seeds
- dandelion greens
- salt and pepper
- wine
- onions
- carrots
- fennel
- tomato paste
- chicken stock (1 qt)
- lemon zest
- small potatoes, halved if small, in 1" chunks if larger
- Make paste of garlic, rosemary, thyme, and olive oil. Apply paste, fennel seeds, and dandelion greens to one side of the lamb. Roll up and tie with butcher's twine. Apply salt and pepper to the outside.
- Sear roulades in oil in pressure cooker base until dark brown. Remove. Deglaze with wine. Pour off and reserve deglazing liquid.
- Saute onions, carrots and fennel in oil until lightly browned. Add tomato paste and stir. Deglaze again, then remove everything from the pot. Add the rack.
- Return everything to the pot, including lamb and deglazing liquid, plus chicken stock and lemon zest.
- Pressure cook for 45 to 60 minutes, depending on size of roulade.
- Remove roulades and let rest. Add potatoes and reduce broth by 1/3. Correct seasoning.
- Slice roulade and serve with vegetables, topped with tsatziki (below), with bread and butter on the side.
Tsatziki
Make early!
- 2 c full-fat Greek yogurt
- 2 T lemon juice
- 1 small garlic clove, minced
- 1 large cucumber, seeded and diced
- pepper
- finely chopped fennel fronds
- Salt the cucumber and let drain for 30 minutes. Drain well and dry with paper towel.
- Mix everything together, in food processor if possible. Taste for salt.
- Refrigerate for 2 hours or longer.
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