Leg of Lamb by Pressure Cooker Convert

yogurt, lemon, dill, mint, olive oil, salt and white pepper, juice of lemon, dijon mustard, herbes de provence, garlic, white pepper, leg of lamb, vegetable oil, onion, white wine, worcestershire sauce, bay leaf, peppercorns, cardamom pods, salt and pepper

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– 1 cup yogurt
– 1 Lemon, zest and juice
– 2 tablespoons dill, chopped
– 2 tablespoons Mint, chopped
– 1 tablespoon olive oil
– Dash of salt and white pepper
– 1/2 cup olive oil
– Juice of 1 lemon
– 1 tablespoon dijon mustard
– 1 (generous) tablespoon Herbes de Provence
– 2 cloves garlic, finely chopped
– 1/2 teaspoon white pepper
– 3-3.5 pound boneless leg of lamb
– 1 tablespoon vegetable oil
– 1 Onion, chopped
– 1-1/2 cups white wine, such as Chardonnay
– 1 tablespoon Worcestershire Sauce
– 2 bay leaves
– 6 peppercorns
– 6 cardamom pods, cracked
– Salt and pepper to taste

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