These mouthwatering, melt-in-your-mouth lamb chops take just 40 minutes in the Instant Pot to prepare but taste like they’ve been cooking for hours. Serve over egg noodles or mashed potatoes.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 20 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 8 |
Ingredients
- 2 pounds lamb shoulder chops
- salt and ground black pepper to taste
- 1 tablespoon vegetable oil
- 1 medium onion, sliced
- 2 tablespoons garlic, minced
- 1 cup red wine
- 1 cup beef consomme
- 1 sprig chopped fresh rosemary
- 2 tablespoons cornstarch
- 2 tablespoons water
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot), select Saute function, and let pot heat up. Meanwhile, season pork chops with salt and pepper.
- Add oil to hot pot. Brown chops 1 to 2 minutes per side and set aside on a plate. Add onion and garlic to the drippings in the pot and cook until tender, about 3 minutes. Pour in red wine and cook, scraping bits from the bottom of the pot, until most of the alcohol has cooked off, about 5 minutes. Pour in beef consomme. Add rosemary and stir around. Return browned chops to the pot.
- Close and lock the lid. Set vent to sealing and select high pressure according to manufacturer’s instructions. Set timer for 40 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer’s instructions for 15 minutes. Release any remaining pressure carefully using the quick-release method according to manufacturer’s instructions, about 5 minutes. Unlock and remove the lid.
- Transfer chops to a plate. Choose Saute function on the pot and bring liquid to a boil. Combine cornstarch and water in a bowl to create a slurry and add to the pot. Cook and stir until thickened, about 5 minutes.
- Return chops to the pot and stir to coat.
Nutrition Facts
| Calories | 189 kcal |
| Carbohydrate | 5 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 0 g |
| Protein | 15 g |
| Saturated Fat | 3 g |
| Sodium | 60 mg |
| Sugars | 1 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Just finished hubby wanted a small taste, HE LOVES IT!!! I haven’t added cornstarch yet not sure I will, and I used chicken bouillon too Made with rice, mixed veggies baked sweet potatoe(for me) and garlic bread!! Kitchen smells amazing
This was exceptional. Followed the recipe exactly and it was perfect.
It was tender and delicious. My husband complimented me on it.
This recipe is amazing. I cooked it last night and my boyfriend and I absolutely loved it. The meat was so tender, it fell off the bone and the sauce was outstanding. I’ll definitely be cooking this again.
The meat was fall off the bone tender and flavorful in every bite. However the sauce was very greasy, should drain the oil after saute’ the onions and garlic. Would recommend serving it on rice with some grilled veggies.
Delicious! I was generous on the salt and added about 4 tablespoons of rosemary. I used chicken bouillon, since that is what I had, and potato starch to thicken. I served it over long grain brown rice. I will definitely make again.
I thought this was excellent! This may appeal to those ‘beef and gravy’ types that do not usually like lamb. I served it with red potatoes and broccoli as pictured. Added sauteed mushrooms at the end.
After grilling these very thick lamb shoulder slices and finding it difficult to eat because of all the tendons, I found this recipe using an Instant Pot and used the already grilled lamb. SUCCESS! My husband said to use this recipe for lamb shoulder ALL the time. So good!
Easy and requires few ingredients. I used Better Than Bouillon Chicken instead of Beef because that is what I had and it still turned out well. I would have preferred beef bouillon. Also, I do not thicken the gravy with corn starch because it is quite fatty. The fat will harden when it cools and you can remove it if you want the juices. The meat itself is delicious. I serve the meal with red potatoes and broccoli. Of course, asparagus, green beans, or any green veggie would be great.
It was delicious… nothing left over. Very rich, but not too heavy. Substantial meal. Served with roasted veggies (brussel sprouts, carrots, red potatoes) and every plate was cleaned! Question for experienced cooks (which I am not) — can you do anything with the sauce that is left? It was so good, I kept it but I don’t know what to do with it! Thanks…
Great and easy.
Truly fall off the bone. I pretty much stuck to the recipe. I used dried rosemary and flour instead of corn starch. I made the “slurry” in a bit of the beef broth and not water. Oh yeah, I used white wine. I did not have any red on hand.
These lamb chops were outstanding, followed the recipe precisely using the Instapot!