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Rolled Lamb with Beans   HT  MC Pressure Cooker 50mins



Serves 4-6   Hot Lamb  Pulses  Vegetables  Meat  Herbs  Pressure Cooker  Main Course  Gluten Wheat Dairy Free  Eggless


3 tbsp Oil
675g/1lb Boned and Rolled Best End Neck of Lamb
2 Large Onions, sliced

2 Sticks of Celery, thickly sliced

2 Garlic Cloves, crushed
900ml/30fl.oz. Fresh Stock

1 tbsp Tomato Puree
2 teasp Dried Mixed Herbs
2x 400g/14oz tins Black Eyed Peas
Salt and Pepper
Freshly Chopped Parsley


1. Heat the oil in the pressure cooker add the meat, onions, celery and garlic and brown on all sides.

2. Meanwhile, place the stock in a measuring jug together with the tomato puree, mixed herbs, salt and pepper and mix well.

3. Add the stock mixture to the pan, close the lid, bring to pressure and cook for 35 minutes.

4. Release the pressure then open the lid and add the beans. Close the cooker bring back to o pressure and cook for a further 5 minutes.

5.  Release the pressure, transfer the meat and beans to a serving platter then thicken the remaining cooking juices with a little cornflour mixed with water or gravy granules. 



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Key Cooking techniques

Chop to To cut into pieces of approximately the same size

Slice to -  To cut food, such as vegetables, into flat pieces of varying thickness.

Boil - To bring a liquid to boiling temperature and to maintain it throughout the cooking time.

Simmer - To maintain the temperature of a liquid at just below boiling.


Make Ahead/ Freeze


Tips, Options and Substitutions

Main equipment required to make this recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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Side Salads

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