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Barbecue Mushroom Lamb Chops for your Pressure Cooker

Lamb chops are the part of lamb cut, which are cut from the spine to contain a rib or a section of the spine. Lamb chops are often served as an individual portion with each portion about 10 to 50 millimeters thick. Lamb chops come in several classifications, including rib, blade, shoulder, sirloin and loin (kidney) chops. The taste of lamb will vary with the choice of chops. For instance, loin chops are leaner and broader, giving you quite a bland taste, while rip chops are fattier and narrower, giving you a naturally tastier dish.

Ingredients

• 2 lamb racks
• 2 tablespoons, chopped Fresh rosemary
• 2 tablespoons olive oil, virgin
• 1 medium sliced red onion
• 1/2 Cup sugar
• 3 lemons, juiced and zest
• 3 Oranges, juiced and zest
• 3 Limes, juiced and zest
• 4 tablespoons red wine vinegar
• 3 segments of oranges
• 3 segments of lemons
• 3 segments of limes
• 1 can mushroom soup
• 1.4 cup water
• 1 bunch of chopped Italian parsley

Directions

1. After cleaning meat, trim racks of lamb, cutting to 8 double chops.
2. Brush chops with olive oil and sprinkle rosemary, salt and pepper on top. Set aside.
3. Heat pressure cooker and add oil. Add sliced onions, cooking them until softened.
4. Add sugar and cook until caramel forms.
5. Add red wine vinegar, zests and juices. Simmer for 5 minutes.
6. Add fruit segments and simmer for 2 minutes. Set everything aside in a separate dish.
7. On the pressure cooker, add chops until golden brown on all sides.
8. Add mushroom soup and water.
9. Close lid securely, setting the cooker to 15-pound pressure. Cook for 10 minutes.
10. Let pressure be released naturally.
11. Serve six people.

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