Mrs G's Lamb Chops With Berry Sauce - Pressure Cooker

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 2
• 1/4 cup dried sweetened cranberries (or other dried fruit that is sweet and a bit tart) or 1/4 cup dried cherries (or other dried fruit that is sweet and a bit tart)
• 1 tablespoon vegetable oil
• 4 lamb loin chops, about 1 inch thick
• 1/4 teaspoon salt, plus more
• salt, to taste
• 1/8 teaspoon fresh ground pepper, plus more
• fresh ground pepper, to taste
• 1/4 cup lingonberry preserves or 1/4 cup black currant jelly
• 1 1/2 tablespoons dijon mustard
• 1/3 cup wine vinegar (get creative and substitute your favorite fruit vinegar!)
• 2 tablespoons light brown sugar

Recipe

• 1 preheat the oven to 200°f (for keeping the chops warm at the end).
• 2 in a small bowl, soak the dried cranberries in warm water to cover until plumped, about 10 minutes. drain.
• 3 in you pressure cooker, heat the oil over medium-high heat. lightly season the chops with the salt and pepper.
• 4 place the chops in the pc and brown on both sides, about 3 minutes, and transfer them to a plate.
• 5 meanwhile, in a small bowl, mix the preserves and mustard.
• 6 slather each lamb chop with the preserve/mustard mixture and place in the pc. lock the lid in place.
• 7 bring to high pressure (15 pounds).
• 8 once pc has reached high pressure, let cook just around 30 seconds and remove from heat.
• 9 use natural release. do not quick release the pressure, it may toughen the meat.
• 10 open the lid with normal caution.
• 11 transfer the chops to a platter, cover loosely with foil and keep warm in the oven while making the sauce.
• 12 using a wooden spoon, stir the vinegar and brown sugar into the pc, scraping up any browned bits from the bottom and sides of the pan.
• 13 cook, uncovered, until the sauce is thickened and reduced by around 1/2 (to taste), about 3 - 5 minutes. add the dried/soaked cranberries to sauce.
• 14 pour any juices from the chops into the sauce and boil for a few seconds.
• 15 season with additional salt and pepper.
• 16 pour the sauce over the lamb chops and serve immediately.