Pressure Cooker Creamy Dill Lamb Chops with Bread Pudding

Pressure Cooker Creamy Dill Lamb Chops with Bread Pudding

What You Need:

4 lamb chops
2 carrots cut into 1/2 inch slices
10 small new potatoes
1 C of uncut green beans
2 C of chicken broth (homemade or all natural, with no msg)
4 slices of bread
4 t of strawberry preserves
2 eggs, lightly beaten
1 C of milk
1/4 C of honey
1 t of vanilla
2 T of raisins
1/4 t of ground cinnamon
2 C of yogurt
1/2 C of fresh dill

How to Make It:

Lightly spray the bottom of the cooker with a non stick cooking spray.
Trim away any visible fat from the lamb chops and place them in the pressure cooker.
Spread the carrots, potatoes and green beans over the top of the chops.
Pour the chicken broth into the pressure cooker.
Place the trivet over the top of the meat and vegetables.
Spread each slice of bread with 1 t of the preserves.
Cut the prepared bread slices into 8 cubes each.
Pour the milk into a bowl with the eggs.
Whisk the honey and vanilla into the milk mixture well.
Spray a custard dish with a non stick cooking spray.
Place half of the bread cubes into the prepared custard dish.
Sprinkle with half of the raisins.
Pour half of the milk mixture over the bread and raisins.
Repeat the layers with the remaining bread, raisins and milk.
Sprinkle the cinnamon evenly over the top.
Wrap the custard dish securely with aluminum foil.
Place the bread pudding on top of the trivet.
Bring the pressure cooker up to high pressure and cook 10 minutes.
Quickly cool the pressure cooker under cold water.
Place the yogurt into a small dish.
Stir in the dill until well combined.
Pour the dill sauce over the chops just before serving.

These chops can be browned in the pressure cooker before adding the other ingredients if you prefer. Browning does improve the appearance of your dish and can increase the flavor. It is not necessary to brown your meats if you prefer not to.

Makes 4 servings