greek-style braised lamb

Grass-fed lamb is leaner and healthier than grain-fed beef. This tender lamb dish, flavored with garlic and fresh oregano, is perfect for a warming winter meal or anytime you want an easy dinner with little prep, thanks to the multicooker. Enjoy the leftovers in a wrap or on our Greek Wedge Salad.

Yield 4 servings
Prep Time 10 minutes
Cook Time 60 minutes
CLEANSE

1 tbsp olive oil

2 lb lamb shoulder roast

¼ cup chicken broth

1 tbsp stone ground mustard

5 cloves garlic, peeled and smashed

¼ cup chopped fresh oregano

½ tsp Himalayan pink salt

¼ tsp freshly ground black pepper

2 tbsp freshly squeezed lemon juice

1   Set a multicooker to Saute (normal). When hot, add the oil and sear the lamb on both sides, about 45 to 60 seconds per side.

2   In a small bowl, whisk together the broth, mustard, garlic, oregano, salt, pepper, and lemon juice. Add to the pot with the lamb, and stir to coat. Select Meat/Stew mode for 45 minutes.

3   When the cook time is complete, allow the pressure to release naturally for 10 minutes before manually venting.

tip

To make this in a slow cooker, first sear the lamb on all sides in a sauté pan on the stove top. Transfer to a slow cooker with the rest of the ingredients, and cook on Low for 8 hours.