Warm Lamb Salad With Peppers And Feta Cheese

Recipe Ingredients

1/4 cup	59ml	Olive oil
1 1/2 lbs	681g / 24oz	Lamb steaks, 1" thick
1 lb	454g / 16oz	Onion - minced (small)
2		Garlic cloves - crushed
1 cup	237ml	Chicken broth or stock
1 tablespoon	15ml	Fresh lemon juice
1 tablespoon	15ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 teaspoon	5ml	Dried dill weed
1 teaspoon	5ml	Dried oregano
2		Green bell peppers - sliced
1/3 cup	48g / 1.7oz	Chopped parsley
2 cups	292g / 10oz	Crumbled feta cheese - (8 oz) - (8 ounces)
		= (or shaved Fontinella or
		Parmesan cheese)
		Yogurt Dressing - (see recipe)
		Lettuce leaves

Recipe Instructions

In a pressure cooker, heat oil. Add steaks and saute in hot oil, turning to brown on both sides. Transfer steaks to a platter. Add onion and garlic and saute in hot oil 2 minutes. Add steaks, broth, lemon juice, sugar, salt, pepper, dill, and oregano. Stir well.

Secure lid. Over high heat, develop steam to high pressure. Reduce heat to maintain pressure and cook 10 minutes. Release pressure according to manufacturer's directions. Remove lid. Remove steaks and place on a cutting board.

Add bell pepper to cooking liquid. Secure lid. Over high heat, develop steam to medium pressure. Reduce heat to maintain pressure at low and cook 2 minutes. Release pressure according to manufacturer's directions. Remove lid. Drain bell peppers in a colander.

Cut lamb into 2-inch slices. Combine lamb, bell pepper, parsley, and cheese in a salad bowl. Toss gently. Prepare dressing. Arrange lettuce leaves on a serving platter and top with lamb mixture. Drizzle 2 tablespoons dressing over salad. Serve remaining dressing on the side.

This recipe yields 6 servings.

Source:
The Pressure Cooker Cookbook by Toula Patsalis

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