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Ingredients
3 lbs (1 1/2 kg) bone-in leg of lamb pieces
1/4 cup olive oil
1 teaspoon salt or to taste
1/2 teaspoon ground black pepper, or to taste
8 scallions, thinly sliced
1 pound (1/2 kilo) greens: Romaine lettuce, mustard greens, spinach, and/or amaranth
1/4 cup finely chopped dill
For the Avgolemono Sauce:
3 egg yolks
1/4-1/2 cup lemon juice
a pinch of salt
1 tablespoon corn starch
Instructions
Preheat the oven to the broiler setting.
Place the lamb on a metal baking tray and drizzle with 2-3 tablespoons of olive oil. Season both sides with salt and black pepper. Move the oven rack as close to the heating element (broiler) as possible and place the baking tray on that rack. Allow the meat to brown for 10-15 minutes.
Add the meat to the Instant pot. The juices that have been released in the baking tray can be discarded or added to the Instant Pot. Lamb tends to be greasy so discard the juices if you prefer a lighter stew.
Add half of the scallions along with salt, pepper, 2-3 tablespoons of olive oil, and 4 cups of water or broth.
Place the lid on top and set the valve to seal.
Pressure Cook on high for 25 minutes. Allow the pressure to naturally release for 20 minutes. Then open the valve to release the remaining pressure.
Wash, dry, and coarsly chop the greens. Add them to the pot along with the dill and some salt and black pepper. Set the Instant Pot to the Saute feature for about 10 minutes or until they've wilted.
In a small bowl whisk together the yolks, lemon juice, cornstarch, and a pinch of salt. Add some of the hot broth to the mixture and whisk together to temper the eggs. Add about 2 cups of water or broth and then pour it into the pot. Swirl the pot around to distribute the avgolemono sauce.
Saute for 4-5 minutes. The sauce will thicken. Turn the machine off and taste the sauce. Adjust the seasoning if needed. Serve with toasted bread.
Kali Orexi!
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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