Servings: 4
1 tbsp olive oil
3 lbs lamb chops
1 large onion chopped
3 carrots cut in 1 in pieces
2 large potatoes cut in 1 in pieces
1/2 tsp dried thyme
2 cups of beef broth
2 tbsp chopped fresh parsley
2 tbsp corn starch
1/4 cup water
Heat oil in uncovered pressure cooker 6 qts or larger.
Brown lamb chops.
Turn off burner.
Add onions, broth and thyme. Put on pressure lid and heat to high pressure.Reduce heat and cook at high pressure for 25 minutes.
Turn off burner. Fast release pressure.
Add carrots and potatoes.
Put on pressure lid and heat to high pressure. Reduce heat and cook at high pressure for 6 minutes.
Mix corn starch and water making a rue.
Turn off burner.Fast release pressure.
Using a slotted spoon remove chops and vegetables. Add corn starch rue to pot.Stir over low heat making a gravy. Serve over chops and vegetables.