Mississippi Lamb Roast

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

  • Servings: 3
  • Difficulty: Medium
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Ingredients

  1. Lamb- 1 kg
  2. Sliced Jalapenos- ½ cup
  3. Ranch Dressing- 1 cup
  4. Chopped Parsley- 1 cup
  5. Chopped Onions- 1½ cup
  6. Garlic- 4 cloves
  7. Chicken Bouillon Cubes- 1 cube
  8. Black pepper- ¼ tsp
  9. Paprika- ½ tsp
  10. Olive oil- 1 tbsp

Directions

Step One

Clean the lamb and cut into medium sized cubes. Drain the water and keep aside.

Step Two

Take a skillet, add some olive oil and sear the lamb pieces. Brown on all sides over high heat, about 4 minutes per side.

Step Three

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.

Tip

  1. 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. 

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Keep Calm and Eat Meatballs..!!

Chilli Lime Meatballs

  • Servings: 2
  • Difficulty: Medium
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Ingredients

  1. Minced chicken- 500 gms
  2. Spring onion- finely chopped- 1 cup
  3. Green Capsicum- finely chopped- 1 cup
  4. Cilantro- finely chopped-1 cup
  5. Green Chilli- finely chopped- 3 tsp
  6. Garlic powder- ½ tsp
  7. Lemon juice- 3 tsp
  8. Cheddar cheese- 3 tbsp
  9. Salt- as per taste
  10. Extra virgin Olive oil- 1 tbsp

For the Simple Guacamole/ Avocado base:

  1. Avocado- 1
  2. Lemon juice- 2 tsp
  3. Pepper
  4. Salt

Directions

Step One

Finely chop the capsicum, spring onion, cilantro and green chillies. In a mixing bowl, mix minced chicken, spring onion, capsicum, cilantro, garlic powder, cheddar cheese and green chillies. Add the lemon juice and salt, and mix it well

Step Two

Roll small sized balls of the chicken mix and keep it aside. Freeze it for about 15 mins so that the balls are well set.

Step Three

In a medium skillet, heat a tablespoon of olive oil. Once the oil is hot, place the balls carefully into the pan, cover the lid and cook for 15 mins on each side. Keep aside, once the meatballs are cooked.

Step Four

Wash and peel an avocado. Mash it into a pulp. Squeeze 2 tsp of lemon juice. Season with salt and pepper. The Avocado preparation can be used as an accompaniment. See Tip below.

Tips:

  1. Avocados are generally very bland and need external flavoring like salt. In fact, it needs a generous amount of salt. Add salt to the Avocados after measuring the amount of salt that you have already used in the meatballs and as per taste. This is so that you don’t over or under-utilize salt. 
  2. This is a simple Guacamole, more like mashed avocados. The usual and main ingredients of a Guac are missing in action here as we don’t want to take the attention away from the meatballs and maintain the balance of flavors here. We’ll do a separate post on how to make an Guacamole soon!  🙂

Step Five

Serve it as a starter or convert it into a low carb meal.