Mississippi Pot Roast is a popular dish made with chuck roast, but since I instead had some lamb with me, I decided to try my version of this popular recipe “Mississippi Lamb Roast”. Most people use a slow cooker for this recipe and cook the meat for 8 hours, however I decided to use my pressure cooker and see if I can get the same melt-in-my-mouth dinner on my plate.
This preparation bursts of flavor and is great for those on a Low-Carb diet.
Mississippi Lamb Roast
- Lamb- 1 kg
- Sliced Jalapenos- ½ cup
- Ranch Dressing- 1 cup
- Chopped Parsley- 1 cup
- Chopped Onions- 1½ cup
- Garlic- 4 cloves
- Chicken Bouillon Cubes- 1 cube
- Black pepper- ¼ tsp
- Paprika- ½ tsp
- Olive oil- 1 tbsp
Clean the lamb and cut into medium sized cubes. Drain the water and keep aside.
Take a skillet, add some olive oil and sear the lamb pieces. Brown on all sides over high heat, about 4 minutes per side.
In a pressure cooker, add the seared lamb pieces, chopped onions, garlic, ranch dressing, bouillon cube, sliced jalapenos, chopped parsley. Season with pepper and paprika. Mix everything thoroughly and cook on medium heat. Wait for around 10 whistles or till the lamb is well cooked. Once the lamb has cooked completely to the point of falling apart then shred the roast up with a fork.
Serve hot on a bed of mashed cauliflower, and enjoy this quick and juicy weekend dinner.
- Be easy on the quantity of Ranch Dressing for 2 reasons. (A) – This is one item that may contain carbs, if you want to keep that in control. (B) – Excess of Ranch Dressing can alter the taste of the final product. So make sure that you maintain a decent ratio and don’t just squeeze on that bottle.