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Greek Roast of Lamb
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Fragrant roast of lamb.

5 - 10 minutes

1 hr. In Pressure Cooker or 2 hours traditional roasting

6 servigs

Ingredients
1 3- 4 lb boneless leg of lamb
1 TBS fresh rosemary
2 TBS Garlic
1 Tsp. Sea Salt
1 Tsp. Ground Pepper
1 Cup Red Wine
1/4 Cup Balsamic Vinegar
1 Cup Water if roasting in a pressure cooker or slow cooker
Extra Virgin Olive Oil



Directions
Mince the garlic, rosemary sea salt and ground pepper together. In the center of the roast spread your mixture evenly. Tie the roast together. Coat the roast in olive oil and add pepper and salt. In your Wolfgang Puck electric pressure cooker brown your roast. Add 1 cup red wine, 1/4 cup, 1 cup water. Cover and choose the stew setting and set for 1 hr. Allow pressure to release on it's own. This can be prepared in you Wolfgang Slow Cooker and cook for 3-4 hours on low. If you are roasting in the oven place on a rack in your roasting pan, and pour the wine and vinegar mixtue over the meat. Do not add the water and roast on 325 for 2 hours then test to be sure meat is cooked through. Traditional roasting and slow cooking times may vary. Serve with Steamed vegetables and pilaf prepared in your rice cooker.
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