Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 x 8 ounce loin lamb chops cut 2 inches thick
- 1 tbsp olive oil
- 2 garlic cloves, crushed
- 2 quarter sized pieces of green ginger - crushed, or a heaped teaspoon ground ginger
- 4 sprigs fresh rosemary or 1 teaspoon dried rosemary
- ⅛ tsp salt plus more to taste
- ⅛ tsp ground black pepper plus more to taste
- ¼ cup hearty red wine such as zinfandel (I added a cup!)
- 2 tbsp beef broth (I added a cup, because I cooked the chops longer)
- 1 tbsp Dijon mustard
- ½ teaspoon Japanese soy sauce
Directions
Brown chops in oil in a 5 to 7 quart pressure cooker.
Remove chops and place on trivet.
Add wine and broth to pressure cooker.
Place trivet with chops in pressure cooker.
Add rest of ingredients (except mustard, soy sauce)over chops.
Seal and bring to pressure.
Cook for 3 mins (I cooked for 10 minutes as our chops are tough) remove trivet and chops.
Add soy sauce and mustard cook till thickened adjust salt and pepper pour over chops and serve.
Category:Pressure cooker Recipes
Category:Beef broth Recipes
Category:Green ginger Recipes
Category:Ginger Recipes
Category:Garlic Recipes
Category:Lamb loin chop Recipes
Category:Dijon mustard Recipes
Category:Red wine Recipes
Category:Rosemary Recipes
Category:Zinfandel Recipes