pressure cooker devilled lamb chops
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2oz / 57g low fat margarine / butter substitute (or less if you prefer)8 lamb chops2 tsp dry mustardpinch cayenne peppersalt, to tastepepper, to taste2 tsp worcestershire sauce0.25 pt / 1.5 dl stock or water0.25 pt / 1.5 dl dry white wine or 0.5 pt stock2 tsp cornflour0.25 pt / 1.5 dl low fat cream
Heat the margarine, or butter substitute, in the open cooker and brown the chops on both sides.
Blend the mustard, cayenne, seasoning and worcestershire sauce with some of the stock.
Add to the cooker with remaining stock and wine (if using).
Place the lid on the cooker, and using high heat, bring to high pressure. Reduce the heat and cook for required time - depending on cookers psi.
Use SLOW RELEASE
Remove the lid, remove the chops and set aside to keep warm.
Return the cooker to the heat and thicken with the cornflour.
Stir in the cream without allowing it to re-boil.
Check the seasoning and adjust if required.
Pour the sauce over the chops and serve
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
Blend the mustard, cayenne, seasoning and worcestershire sauce with some of the stock.
Add to the cooker with remaining stock and wine (if using).
Place the lid on the cooker, and using high heat, bring to high pressure. Reduce the heat and cook for required time - depending on cookers psi.
Use SLOW RELEASE
Remove the lid, remove the chops and set aside to keep warm.
Return the cooker to the heat and thicken with the cornflour.
Stir in the cream without allowing it to re-boil.
Check the seasoning and adjust if required.
Pour the sauce over the chops and serve
Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user SHIRHPP.
Nutritional Info Amount Per Serving
- Calories: 372.7
- Total Fat: 28.1 g
- Cholesterol: 72.6 mg
- Sodium: 424.4 mg
- Total Carbs: 3.0 g
- Dietary Fiber: 0.2 g
- Protein: 25.0 g
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