Lamb with Vegetables from the Pressure Cooker

Ingredients

• 4 lamb steaks (about 150 g each)
• 10 g ginger
• 1 clove garlic
• 6 tbsp hoisin sauce
• 2 tbsp Lime juice
• 5 tbsp soy oil
• Pepper (freshly ground)
• a handful parsley
• 2 bell peppers (red and yellow)
• 100 g Sugar snap peas
• 150 g young carrots
• 1 chicory
• 1 Red Onion
• Salt

Instructions

1. 1.

   Preparation

2. 2.

   Rinse the steaks and pat them dry. Peel and grate or press the ginger and garlic. Mix both with hoisin sauce, lime juice, 2 tbsp soy oil and pepper. Brush the steaks with this mixture and marinate covered for at least 4 hours, preferably overnight.

3. 3.

   Cooking

4. 4.

   Preheat the oven to 80°C fan-forced the next day.

5. 5.

   Prepare vegetables: rinse parsley, shake dry and pluck leaves; wash bell peppers, trim and slice into strips; rinse sugar snap peas and drain; peel carrots and leave whole or cut into sticks depending on size; split chicory into individual leaves; peel onion and cut into wedges.

6. 6.

   Sear steaks: heat remaining oil in a grill pan. Drain the steaks well and sear both sides for 1-2 minutes, seasoning lightly with salt. Pour the reserved marinade over them, cover and keep warm in the oven while they rest for 7–10 minutes.

7. 7.

   Steam vegetables: pour water up to the rack in a pressure cooker, place cleaned veggies on top, season with salt and pepper, close lid and steam at level 2 for about 3 minutes until crisp. Quickly vent afterwards.

8. 8.

   Finish sauce: remove steaks from pan and reduce sauce further on the stove if desired. Slice meat into strips as preferred and plate with vegetables and sauce on flat plates. Sprinkle fresh parsley before serving.

9. 9.

   Serve with basmati rice.