How to make it

  • Generously season the lamb with salt and pepper and then brown in some olive oil in the pressure cooker See Photo
  • Add the Guinness and deglaze the pan with a wooden spatula or spoon See Photo
  • Add the rest of the ingredients EXCEPT for the carrots and celery See Photo
  • Put the lid on the pressure cooker and bring the pressure up to high and cook for 1 hour
  • Use the quick release method for releasing the pressure
  • In another stock pot add the carrots and celery
  • Remove the lamb from the pressure cooker and skim the fat off of the broth
  • Pour the broth through a strainer into the other stock pot
  • Remove any bones from the lamb and add the meat to the stock
  • Bring the soup to a boil and then lower heat to medium and cook for about 15 minutes or until the carrots are how you like them. I prefer a little more than al dente on mine, but some like them to be soft.
  • Skim the broth one last time and serve!
  • Enjoy with a frosty Guinness and some good company!
Lamb shoulder, leeks, garlic, thyme and lavender   Close
Brown the lamb   Close
The broth!   Close

People Who Like This Dish 4
Reviews & Comments 3

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  • MissouriFarmWife 3 years ago
    I have not cooked lamb, bur this is the perfect excuse to use my pressure cooker and fix something new at the same time.
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  • frankieanne 3 years ago
    I don't have a pressure cooker. I need to figure out how to do this without one. Sounds fantastic!!
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