Lamb Chops

Ingredients:

·       4 large garlic cloves, peeled, smashed with flat side of knife

·       2 large leeks, roots trimmed, minced

·       2 cups shallots, quartered

·       6 large lamb shoulder blades or arm chops, bone-in, sliced into inch-thick pieces, rinsed, drained

·       1 10 oz. pack frozen cream baby lima beans, thawed well, drained”

·       1 cup water

·       ½ cup white wine

·       ¼ tsp. saffron powder

·       ¼ tsp. white pepper

·       1 tsp. butter

·       1 tsp. dried rosemary, crumbled

·       1 tsp. sea salt, add more later if needed

Directions:

  1. Except for butter and lima beans, place ingredients into the Yedi Pressure Cooker.

  2. Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

  3. After the cooking cycle, stir in butter and lima beans.

  4. Press: SAUTÉ and HIGH. Cook until lima beans are fork-tender, which should take about 30 minutes. Taste. Adjust seasoning if needed.

  5. Place a lamb chop on each plate, with beans on the side. Serve.

Matthew Revich