Garlic, Herb And Mustard Lamb Leg - Philips HD2137 Manual

Garlic, herb and mustard lamb leg

INGREDIENTS
2 tbsp. olive oil
½ small brown onion, chopped finely
2 cloves garlic, crushed
1 rindless bacon slice, chopped finely
50g button mushrooms, chopped finely
1.
Add oil into the inner pot. Press SAUTÉ/SEAR LOW TEMP button, set cooking time for 5 minutes and press START
(Do not close the lid); cook onion, garlic, bacon and mushrooms, stirring, until onion softens and bacon is crisp.
2.
Combine onion mixture, herbs, mustard, breadcrumbs and egg in medium bowl; season.
3.
Open lamb leg out on board; slice through thickest part of lamb horizontally, without cutting all the way through, to make flap. Press
breadcrumb mixture down centre of lamb cavity. Roll lamb tightly to enclose filling; tie lamb, at 2cm intervals, with kitchen string to secure.
4.
Add oil into the inner pot. Press SAUTÉ/SEAR HIGH TEMP button, set cooking time for 10 minutes and press START
(Do not close the lid); cook lamb until browned all over. Add stock and wine to cooker.
5.
Seal lid, cook on SLOW COOK LOW TEMP for 7 hours or cook on MEAT/POULTRY in Pressure cooking for 20 mins.
6.
Remove lamb, cover; stand 10 minutes before slicing. Serve the lamb with pan juices.
Cooking time starts once pressure has been maintained.
Set the valve to "Seal" position. Check that the float valve is in the down position.
50 Lamb
Pre+Cooking time
slow
2 tbsp. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh rosemary
1 tbsp. wholegrain mustard
⅓ cup packaged breadcrumbs
1 egg, beaten lightly
or
pressure
7 hrs 20 mins 45 mins
1.4kg easy-carve lamb leg
½ cup chicken stock
½ cup dry white wine
SERVES 6