Hello my friends! It feels like its been forever! I didn’t have a new recipe for you last week but I did create 3 brand new recipes last week. Pretty excited about that.
Now, I must admit to you that I have fallen down the rabbit hole and jumped on the Instant Pot crazy train. I resisted hard core at first, but when it went on sale last fall right before the holidays, I started doing some research (I’m a big researcher on things). And let’s just say I was tempted. But my ole trusty slow cooker was still rocking so it was hard to buy something new.
Fast forward about 8 months, and my slow cooker died. Like hard core died on me at 4:30 am. On a Monday. Could that story suck anymore?
So I ventured over to my best friend: Amazon. To check out the slowcooker/crockpots. And she suggested to me that I check out the Instant Pot. Mind you, I hadn’t thought about that Instant pot for awhile. But now I was. If I had to buy a new crockpot anyways, why didn’t I just upgrade to the Instant Pot? So I did. It has more functionality than a slow cooker and you can cook anything in so much less time. It’s amazing. I made soup in it at 8pm in the other night and we were eating before 9pm, and it tasted like I slaved over the stove all day. That’s a win in my book.
This lamb in the oven would take about 3 to 4 hours, I cooked this in 90 minutes. And it was so tender, moist and heavenly.
Now I must address something that seriously offend me the other day on Instagram. A food blogger asked her followers if they wanted to see more Instant Pot recipes. It was literally just a yay or nay type of question. And this chick said that she was against Instant Pots and slow cookers/crockpots because she believed in the art of cooking with your hands and by using devices like that you weren’t cooking with love.
What the actual sh*t? Is all I could say. Being in the real food, more health conscientious mind set shouldn’t we just encourage people to cook healthy food no matter how they have to do it? How is a sheet pan meal made with more love than a crockpot or Instant Pot meal?
I love to cook with my hands to, and to create ‘art of food.’ Its relaxing to me to cook as well, so I get the cooking with your hands part. I don’t get the attitude in her comment. I’m not crazy, either there was defiant attitude.
If I have all day to cook or the time in the evenings, I do. I cook almost every single night with my ‘hands’. Even with the Instant Pot, I cook with my hands. But like most people I have a career. And sometimes it’s more about getting a homemade healthy meal on the table than creating a masterpiece. I’m pretty sure as long as food keeps appearing at the end of the day, my husband is going to think it’s made with love because I didn’t forget to feed him. And I’m sure your family feels the same why.
In my humble, and honest opinion shouldn’t we be more about encouraging people to make homemade healthy meals, even if it’s with time saving and ‘hands off’ devices than the alternative? The alternative being that it’s fast food, frozen pizza or cereal.
We all have different lives, but I bet we all get into a period of richly scheduled hectic times and if you have to rely on a ‘cheating’ method it’s better than just not cooking dinner. Or going that alternative route. Every single person out there needs a short cut sometimes. And there should be no shame in that. I felt her comment was dripping with shame and that’s what bothered me the most.
Don’t judge anyone on how they have to get that healthy meal on the table. Don’t we have enough hate and judgement in the world already? What a woman (or a man) uses to feed her family shouldn’t be attacked.
Anyways, hope you enjoyed my mid week rambling and how I became an Instant Pot user.
Happy Cooking – Maria
- 1 cup plain greek yogurt
- 1 lemon juiced
- 2 cloves garlic minced
- 5 green onions thinly sliced
- 1 tbsp dried parsley
- 1 tsp fine sea salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 3 - 5 lb Lamb Roast
- 1 1/2 tsp fine sea salt
- 1 tsp black pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp dried parsley
- zest of one lemon
- 1 small yellow onion sliced
- 3 cloves roughly chopped garlic
- 1/4 c white wine
- 1/4 c chicken stock
- 4 tbsp ghee or butter
Combine all the ingredients for the yogurt sauce in small bowl and whisk thoroughly to combine. Cover or put into a jar with a lid and store in the fridge until ready to serve.
combine everything from sea salt to the zest in a small bowl and mix. Rub this spice mixture all over the lamb roast.
Set your instant pot on the saute setting and melt the butter or ghee, whichever you're using.
Sear the lamb on all sides about 3 - 4 per side.
Remove the lamb and set aside. While still on saute mood, add the onion and garlic and cook til transparent stirring often.
Add the liquid: the white wine and stock and let cook for 5 to 7 minutes.
Switch to warm/cancel setting and place the lamb roast back into the instant pot. Secure lid.
Set for manual pressure for 90 minutes. Once done switch the seal to venting and allow for it to stop releasing before un-securing the lid.
Let the lamb rest on a cutting board for at least five minutes.
Slice and serve with the yogurt sauce.