Serves: Four. Preperation: 10 minutes. Cooking time: 30 minutes.
Ingredients: 1.5kg thick lamb forequarter chops, trimmed, halved, ½ cup tomato or barbecue sauce, ½ cup teriyaki marinade, ½ cup dried apricots, 1 onion, sliced, ¼ cup brown sugar, ¼ cup vinegar, 1 tablespoon chilli sauce, 2 teaspoons Dijon mustard, 1 cup water, 2 tablespoons chopped parsley, couscous and steamed vegetables to serve.
Place chops in the pressure cooker. In a small bowl, combine sauces, apricots, onion, sugar, vinegar, chilli sauce and mustard. Season to taste. Pour over chops, turning to coat. Set aside 20-30 minutes, to marinate.
Pour water over chops, stirring to combine.
Top tip: A pressure cooker traps steam to cook food more quickly. Once any liquid starts to boil, it cannot escape, creating pressure. The steam inside increases and maintains the liquid’s temperature, resulting in a faster cooking time.
Close the pressure cooker. Bring up to pressure following manufacturer’s instructions (until steam escapes at a constant rate and there is a regular hissing sound). Reduce heat to low. Cook 25-30 minutes.
Release pressure straight away. Remove lid. Serve chops with sauce and sprinkled with parsley. Accompany with couscous and steamed vegetables.
Top tip: It’s important to follow the manufacturer’s instructions carefully, and always release pressure slowly and away from you.
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