Hi everyone! It’s know it’s been an even longer while since I last posted. Life happens and it can be tricky. I hope this post find everyone well. Today I made Lamb Loin Chops in the pressure cooker in honor of Holy Week. It shaves off at least 1 hour and 30 minutes of oven cooking. I did use some Puerto Rican ingredients as a way to experiment and see how it works. You can make the same in the over substituting some ingredients to your liking and what you have on hand. Here’s my process. (Serves about 5-8)
Ingredients
- 2.5-3 lbs. Lamb Loin Chops
- 1 yellow onion, sliced thin
- 1 tsp thyme seeds
- 1 tsp powder cumin
- 1 tsp Sazon Goya
- 1 tbs oregano, crushed
- 1 tbs tumeric
- 3 oz tomato paste
- 2 bay leaves
- 5-6 finely chopped garlic
- 1/2 – 1 cup red wine
- 2 cups beef or chicken broth (or water if you like)
- 2-5 fresh rosemary sprigs
- 1 tbs sofrito
- Salt and pepper
- Splash of Worcestershire sauce (optional)
- Season the chops with salt, pepper and a little olive oil. Turn on the sauté feature and allow it to become HOT. Once that starts, add about 1 tbs oil (I used olive oil). As the oil heats up, braised the chops in batches, searing them for about 2-3 minutes per side. During this time, slice the onion. Place on a plate and cover once they are all done.
2. Add the onion and cook for about 2-3 minutes. Next, add the sofrito and cook for about 1-2 minutes. Then add the tomatoes paste and and chopped garlic and sauté another1-2 minutes.
3. After the sauté, add the dried spices and mix together for 1-2 minutes.
4. Once cooked down a bit, add 1/2 – 1 cup of red wine. This helps to cook down the wine and deglaze the pot. You can add more if it needs it. Allow to simmer for 3-5 minutes, stirring occasionally.
5. Now add the broth and a splash of Worchester sauce (optional). Let it simmer 1-2 minutes.
6. Lastly, turn off the pot and add lamb chops by submerging in the liquid and top it off with the rosemary sprigs and bay leaves. Close the lid and set timer between 25-35 minutes. I did 35 minutes for the amount I had. Once the timer runs out, turn it off and do a quick release of the pressure. Serve with rice, potatoes, or any other veggies you like.
I made fried asparagus, and mashed potatoes. I served it using the sauce from the chops in the pot. It was fork tender! No need for a knife. I hope you give this a try. It’s;[. Buen provecho!
