Tapas: Lamb with Tomatoes, Olives, and Garlic

Even though this could easily be served as a main course, if you cut the lamb into bite-size morsels it makes a lovely starter or tapas dish.

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Tapas: Lamb with Tomatoes, Olives, and Garlic
Prep Time 20 minutes
Cook Time 75 minutes
Passive Time 5 minutes
Servings
small plates
Ingredients
Prep Time 20 minutes
Cook Time 75 minutes
Passive Time 5 minutes
Servings
small plates
Ingredients
Instructions
  1. Dry the lamb thoroughly with paper towels and score the fat in a cross pattern.
  2. Cover the bottom of an insta-pot (pressure cooker) with olive oil, and add 1 tsp salt and a few grinds of black pepper. Place the lamb in fat-side-down and cover with the remaining ingredients. Sprinkle more olive oil, salt, and pepper on top.
  3. Cook on high (meat setting) for 15 minutes. Allow pressure to release. Strain out the liquid and set aside. Cook for another hour on high. Add liquid to pan. Whisk in sprinkled xanthan gum, add butter, and bring up to a boil while whisking. Remove from heat. Salt and pepper to taste.
  4. Remove lamb and allow to rest for 5 minutes. Cut lamb into bite-sized chunks.
  5. Place a bit of sauce in a small bowl, add a few bites of lamb and some of the olive mixture. Serve immediately.
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  1. I made this last night and it was delicious! I got a 3.5lb boneless leg of lamb from Costco. The only problem is the rest of my family didn’t like it. Well, my kids definitely did not, my husband ate some but wasn’t thrilled with it. Well, more for me then I guess! I highly recommend it! Here it is when I first put it in the Insta-pot. No after photos though as it gets a bit crazy around here right before dinner time.

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