American Lamb Cacciatore Recipe

Recipe provided by | Oh So Delicioso

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INGREDIENTS

• 3 - 4 pounds boneless leg of American lamb

• 2 teaspoons salt divided

• 2 teaspoons pepper divided

• 1/4 cup flour

• 1 tablespoon olive oil

• 1 onion diced

• 1 carrot diced

• 1 bell pepper diced

• 2 cups mushrooms sliced

• 2 cloves garlic minced

• 1 tablespoon fresh thyme plus 2 sprigs

• 1 teaspoon dried oregano

• 1/4 cup white cooking wine

• 15 ounces can diced tomatoes

• 28 ounces can crushed tomatoes

• 1/2 teaspoon dried rosemary

• 1/4 teaspoon crushed red pepper

• 1 bay leaf

• 1/4 cup kalamata olives optional

• hot cooked pasta rice, or mashed potatoes for serving

DIRECTIONS

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season lamb with salt and pepper. Lightly dredge in flour.

3. In a 5-7 quart dutch oven, heat oil over medium heat.

4. Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.

5. Preheat overn to 350F.

6. Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.

7. Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.

8. Add cooking white wine and simmer for 3 minutes.

9. Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.

10. Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes or until internal temp reaches 145 degrees.

11. Serve with pasta and garnish with parmesan cheese.

Pressure Cooker Instructions:

1. Prepare your leg of lamb by slicing it into 1/2 inch steaks, cutting against the grain.

2. Season with 1 teaspoon salt and 1 teaspoon pepper.

3. Coat in flour.

4. Heat olive oil in your pressure cooker on saute setting.  Sear lamb steaks for a few minutes on each side, working in batches.  Remove from pot and let stand on a plate.

5. Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.

6. Toss in garlic and mushrooms.

7. Add fresh thyme and dried parsley. Cook for 1 minute.

8. Pour in white cooking wine and cook for 1 minute.

9. Add seared lamb back to the pot.

10. Pour in diced tomatoes and crushed tomatoes.

11. Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.

12. Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.

13. Serve with hot cooked pasta, rice, or mashed potatoes.