We seem to be getting summer weather now, in fact it has been pretty hot with 30°C temps feeling warmer than that. Did get some rain Friday but not much. We missed it on our ultrasound trip I'm pleased to say.
I have finally made an appointment to get my emergency brake cable installed. Taken me some time to get around to it. At least it's all paid for. I just hate sitting around waiting for things to be done. However, although I have only ever used the emergency brake once in my life, it apparently is a safety feature which I could get done for if I didn't have it. I don't think Matt ever used the emergency brake either. Maybe one should use it now and again to keep the thing in working order.
Very quiet weekend. Been reading Susan Gourley Kelley's books which I find difficult to put down. In fact I complained to her that I wasn't getting enough sleep. Right now I am reading Murder in the Marina by Ellen Jacobsen. I confess I cannot decided whether I am enjoying the book or not. Some of it seems a bit too stupid but on the other hand, I want to know who the murderer is.
Saturday night I tried cooking the lamb chops the way I posted a week ago.. However, I had to make a number of changes, partly because I think the recipe was for a 6 qt Instant Pot and partly because whoever wrote it up was out of their gourd. It talked about using 3 tbs of salt - I don't think so thank you. However, with the alterations I made for my pot and so on, it turned out very well and was delicious. I will certainly do this again. Mind you, mine didn't look this pretty.
Newer version
IP Lamb Chop - Jo's version
2 Tbs olive oil, split
1/2 yellow onion, sliced
3 cloves garlic, minced
1 1/2 large carrots, peeled and chopped
1 Tbs rosemary, fresh
4 Lamb Loin Chops
1 tsp of jalapeno based hot sauce (or to taste)
¼ cup white wine
1/4-1/2 cup beef stock
1 1/2 tsp cornstarch mixed with a little water
salt and pepper (to taste )
1. Put Instant Pot onto Sauté, put in 1 1/2 tbs olive oil, let it come to Hot, add in lamb that has been salted and peppered. Sear on one side for about 2 minutes, flip, sauté for another 2 minute. Take out.
2. Add onions, sauté for 1 minute, add garlic, sauté for another minute. Turn off sauté, deglaze with white wine.
3. Place the carrots, the rest of the olive oil, a pinch of salt, pepper, and rosemary, into foil and wrap securely.
4. Add stock, hot sauce, salt, and pepper in with the onions and give a good stir.
5. Place carrots on top of the onions, trivet on top of carrots, and meat on top of the trivet. Set on High Pressure for 5 minutes for medium or 8 minutes for well. Let natural release for 15 minutes.
6. Take meat out and let rest. Stir carrots in with the onions. Mix cornstarch in with water and place in with onion mixture. Put on sauté for about 5 minutes or until thick.
7. Taste gravy and adjust seasoning.
Have a great day
I have finally made an appointment to get my emergency brake cable installed. Taken me some time to get around to it. At least it's all paid for. I just hate sitting around waiting for things to be done. However, although I have only ever used the emergency brake once in my life, it apparently is a safety feature which I could get done for if I didn't have it. I don't think Matt ever used the emergency brake either. Maybe one should use it now and again to keep the thing in working order.
Very quiet weekend. Been reading Susan Gourley Kelley's books which I find difficult to put down. In fact I complained to her that I wasn't getting enough sleep. Right now I am reading Murder in the Marina by Ellen Jacobsen. I confess I cannot decided whether I am enjoying the book or not. Some of it seems a bit too stupid but on the other hand, I want to know who the murderer is.
Saturday night I tried cooking the lamb chops the way I posted a week ago.. However, I had to make a number of changes, partly because I think the recipe was for a 6 qt Instant Pot and partly because whoever wrote it up was out of their gourd. It talked about using 3 tbs of salt - I don't think so thank you. However, with the alterations I made for my pot and so on, it turned out very well and was delicious. I will certainly do this again. Mind you, mine didn't look this pretty.
Newer version
IP Lamb Chop - Jo's version
2 Tbs olive oil, split
1/2 yellow onion, sliced
3 cloves garlic, minced
1 1/2 large carrots, peeled and chopped
1 Tbs rosemary, fresh
4 Lamb Loin Chops
1 tsp of jalapeno based hot sauce (or to taste)
¼ cup white wine
1/4-1/2 cup beef stock
1 1/2 tsp cornstarch mixed with a little water
salt and pepper (to taste )
1. Put Instant Pot onto Sauté, put in 1 1/2 tbs olive oil, let it come to Hot, add in lamb that has been salted and peppered. Sear on one side for about 2 minutes, flip, sauté for another 2 minute. Take out.
2. Add onions, sauté for 1 minute, add garlic, sauté for another minute. Turn off sauté, deglaze with white wine.
3. Place the carrots, the rest of the olive oil, a pinch of salt, pepper, and rosemary, into foil and wrap securely.
4. Add stock, hot sauce, salt, and pepper in with the onions and give a good stir.
5. Place carrots on top of the onions, trivet on top of carrots, and meat on top of the trivet. Set on High Pressure for 5 minutes for medium or 8 minutes for well. Let natural release for 15 minutes.
6. Take meat out and let rest. Stir carrots in with the onions. Mix cornstarch in with water and place in with onion mixture. Put on sauté for about 5 minutes or until thick.
7. Taste gravy and adjust seasoning.
Have a great day
