Pomegranate Leg of Lamb
1 cup pomegranate juice
1 cup White wine
1 cup chicken stock
0.5 cup pomegranate seeds
4 mint leaves
4 clove Garlic, peeled and minced
1 teaspoon black pepper, ground
1 teaspoon Sea Salt
3 tablespoon olive oil
Directions
Sauce:
2 Tbsp. flour
2 tsp. butter
Garnish: 6 mint leaves, Chiffonade; ½ cup pomegranate seeds
1. Rub garlic over exterior of lamb. Season with salt and pepper.
2. Place the Inner Pot into the Pressure Cooker. Press the MEAT/CHICKEN button. Press the TIME ADJUSTMENT button to set for 20 minutes.
3. Place lamb into Inner Pot. Add olive oil and brown on all sides.
4. Add pomegranate juice. Pour (1/2 cup) pomegranate seeds and mint leaves over lamb.
5. Secure the Lid on the Pressure Cooker. Look the Lid the switch the Pressure Release Valve to Closed.
6. Once the timer reaches 0, the Pressure Cooker will automatically switch to KEEP WARM. Press CANCEL. Switch the Pressure Release Valve to Open. When the steam is completely released, remove the Lid.
7. To make a sauce with drippings, combine butter and flour to form a paste.
8. Add chicken stock and wine to the Inner Pot. Bring to a boil. Stir in the flour and butter paste. Cook for 5 minutes.
9. Garnish with mint and pomegranate seeds.
