Happy Easter everyone! I hope that you all have a happy and blessed holiday! Easter is the perfect holiday to gather friends and family and enjoy a good meal and quality time together.

As you all know, cooking is one of my favorite hobbies. And while I am currently on a mission to make the perfect French Macaron (spoiler alert, it isn’t going well), I had to take the time to find a new and maybe a little different Easter recipe.
Like most, my family generally has ham for Easter dinner, but I found this lamb recipe, and it looks really good. I’m not a huge fan of mint, so it’s nice to see a lamb recipe that doesn’t include it.

While this recipe calls for the lamb to be cooked in a pressure cooker, I’d be willing to bet that you could probably convert it so you could make it in a dutch oven instead.

Electric Pressure Cooker Lamb

Prep time: 10 minutes

Cook time: 48 minutes

Servings: 12

Ingredients:
• 1 tablespoon Garlic Powder
• 1 tablespoon crushed Rosemary Leaves
• 2 teaspoons Sea Salt
• 1 teaspoon Thyme Leaves
• 1/2 teaspoon ground Black Pepper
• 2 tablespoons vegetable oil
• 1 semi-boneless leg of lamb (about 4 pounds)
• 1 cup chicken stock
• 1/2 cup dry white wine
• 2 medium carrots, peeled and cut into 2-inch chunks
• 1 medium yellow onion, cut into wedges
• 1/4 cup water
• 1 tablespoon cornstarch

In a small bowl, mix garlic powder, rosemary, sea salt, thyme and black pepper. Set aside.

In an electric pressure cooker, heat oil on sauté setting until simmering. Sprinkle half the seasoning mixture evenly over lamb. Place lamb in pressure cooker. Cook 8-10 minutes, or until browned on all sides, turning occasionally. Add stock, wine and remaining seasoning mixture to pressure cooker. Arrange carrots and onion around lamb. Close lid.

Cook 25 minutes on high pressure. Once complete, allow pressure to release naturally with the vent closed 15 minutes. Vent to release remaining pressure; remove the lid. Remove lamb and vegetables from pressure cooker; set aside and keep warm.

Set pressure cooker to sauté. Cook, uncovered until liquid is reduced by about half, about 5-10 minutes. In a small bowl, mix water and cornstarch. Stir into pressure cooker with wire whisk. Cook, stirring occasionally, 1-2 minutes, or until thickened. Serve lamb and vegetables with gravy.

So now that dinner is covered, let’s talk about Easter candy! I don’t have much of a sweet tooth, but I do have some Easter favorites. My big one is Peeps — with the caveat that they are stale. Not sure why, but I can’t bring myself to eat a fresh Peep. Even growing up, my mom would cut open all the Peeps a week before Easter so they would be stale and ready for me on Easter morning.

Crossing my fingers, it looks like the forecast for Easter looks to be really nice! I hope that you all are able to enjoy the day with family, have some stale Peeps, hunt some eggs and, again, have a blessed holiday.