LAMB LOIN CHOPS IN INSTANT POT

LAMB LOIN CHOPS IN INSTANT POT

 

LAMB LOIN CHOPS IN INSTANT POT

Lamb is very flavorful, versatile and so good for you! It is almost always grass-fed, although in some parts of the country it can be grass-finished (meaning the animal is fed grains at the end of the it's life to fatten it up before slaughter and this allows a lot of marbling (streaks of fat in lean meat) and a juicier mellow taste. Australian lamb is almost always grass-fed pasture-raised.
Nutrients in animal meat can vary depending on what the animals eat (much like humans). Aside from superior flavor and ethical treatment of animals, research shows that meat and products from purely grass-fed pasture-raised animals have increased nutritional content, compared to those raised industrially.
One of the most important health benefits from pasture-raised meat and wild caught fish is the quality of the fat. Pasture-raised animals contain only a quarter of the fat of animals and the content of the Omega-3 and 6 essential fatty acids is significantly more balanced.
In general, it is better to aim for a lower ratio of Omega-6 to Omega-3 ( about 2:1). Currently, estimates of omega-6 to-3 ratios most people eat range from 10:1 to even 50:1! No wonder chronic inflammation and diseases are so widespread!
Omega-3 helps reduce both inflammation and risk of heart disease. Omega-6 also has anti-inflammation properties, but when the balance of Omega-6 is much higher than Omega-3 it is inflammatory. Our bodies need both to be in balance to help manage inflammation and cognitive brain function. The ratios of Omega-6 and Omega-3 fatty acid content between grain and pasture-raised meats are very different. Omega-6 to Omega-3 ratio can easily exceed 20 to 1 in grain-fed beef.  In pasture-raised beef this ratio is 3 to 1. Pasture-raised chicken and eggs hold a ratio of 2 to 1, whereas industrial poultry can be 19 to 1. Farm raised Tilapia is 11 to 1, while wild sockeye salmon is 1 to 19.
Conjugated Linoleic Acid (CLA) is also very beneficial, and this fat is also found in higher quantities in pasture-raised meat and in grass-fed raw milk and cheeses. Studies of rodents show CLA to impede the growth of tumors in skin, colon and mammary tissue. Pasture-raised meat and wild caught fish have many times more vitamins and minerals content than the industrially raised version.  You would have to eat up to 5 industrial eggs to get the nutrients of one pasture raised birds egg. Research shows cattle fed rye grass has 50% more beta-carotene versus grain-fed cattle. Studies show that eggs from pasture-raised hens had 7 times more beta carotene than standard supermarket eggs. The body coverts Beta-carotene into Vitamin A. It also supports a strong immune system, healthy skin and eyes, as well as mucus membrane function.
Vitamin D is critically important for the immune system, strong bones, calcium absorption and numerous other bodily systems.  Wild salmon contains 4 times the amount of farm-raised, pasture-raised eggs contain 6 times more. Pasture-raised meats also provides 3 times more Vitamin E, which combats free-radicals and lowers risk of heart disease and cancer.
Since grass-fed grass-finished meat has less fat, it can be a little on a drier side when cooked. Sous vide or pressure cooking methods can absolutely help solving this issue all while saving your time spent in the kitchen watching over your food. While I really enjoy cooking sous vide, it can take quite a bit of time, so when I need dinner to be ready faster I take out my instant pot to the rescue.
Cooking meat in pressure cooker yields fall off the bone, melt in your mouth finger-licking, and, frankly, time saving results. (No stirring, no constant trips to the kitchen to monitor the process, the amount of liquid, to prevent burning of the vegetables.) My kind of cooking. Set it and forget it while not compromising the delicious results. Some days I brown the meat on the sides, and some days I just have to skip this step and just add it on top of the fried vegetables. Still fantastic and rich and just as delicious. Do what works best for you!
The sauce makes it absolutely phenomenal and is as easy as pressing a button on your handheld mixer.
Bon appetite!
Prep Time 5 mins
Cook Time 55 mins
Instant Pot Natural Release 15 mins
Total Time 1 hr 15 mins
Course Main Course
Servings 4 servings
Calories 880 kcal

Equipment

  • Instant Pot Pressure Cooker
  • Handheld blender

Ingredients
  

  • 2 lbs lamb loin chops
  • 2 large onions peeled and roughly chopped
  • 2 celery stalks roughly chopped
  • 2 large carrots roughly chopped
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 1 tsp oregano
  • 1/2 tsp cinnamon
  • 1/2 tsp cumin
  • 6 strings fresh thyme
  • 4 cloves garlic grated
  • 2 tbsp ghee
  • 1 cup red wine
  • 1 bay leaf
  • 2 tbsp arrowroot starch

Instructions
 

  • In a medium bowl mix paprika, cumin, oregano, cinnamon, grated garlic and ghee until well combined. Using a spoon, cover lamb chops in ghee mixture and set aside.
  • Heat instant pot ( SAUTE function medium heat). Once the pot is hot, add oil or ghee and cook onions, carrots, celery and fresh thyme until vegetables are soft and the onions are light brown in color ( about 5 minutes, don't forget to stir occasionally!). Remove cooked vegetables from the pot and set aside.
  • In the same pot, brown the lamb on both sides, 3-4 minutes per side.
  • Add sautéed vegetables to the lamb, add red wine and simmer for about 5 minutes. Add bay leaf and salt and pepper ( if needed).
  • Turn the pot off ( select CANCEL), cover and secure the lid and make sure the vent on the instant pot is closed.
  • Select the PRESSURE COOKER or MANUAL function and program the instant pot for 45 minutes. When the time is up, let the pressure naturally release (about 15 minutes).
  • Carefully remove the meat from the pot and cover with the lid or foil.
  • Strain the liquid and discard the cooked vegetables. Pour the liquid into a small pot and bring to a boil on a medium high heat. (You can do this in instant pot, same pot you used to cook the meat- select SAUTE function medium heat). Add arrowroot starch and mix with a handheld blender to thicken. Or strain through a mesh strainer to remove any clumps, if there are any in the sauce.
  • Pour the sauce over the meat and serve with mashed potatoes and greens/ salad.

Nutrition

Serving: 1servingCalories: 880kcalCarbohydrates: 16gProtein: 38gFat: 68gSaturated Fat: 31gCholesterol: 187mgSodium: 737mgPotassium: 772mgFiber: 3gSugar: 4gVitamin A: 5413IUVitamin C: 9mgCalcium: 84mgIron: 5mg
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