INGREDIENTS FOR 4 PEOPLE
-1/2 ecodose of vegetable broth
-1 boneless leg of lamb (about 1.3 lbs)
-1 small leek
-1 small pepper
- 6 cherry tomatoes
- Chopped rosemary
- Extra virgin olive oil
Condire la carne con rosmarino tritato e poco sale poi arrotolarla e legarla come un rollè. Passare il rollè in padella con un filo di olio e poi metterlo nella pentola a pressione con mezza ecodose (125ml) di brodo vegetale.
Season the meat with chopped rosemary and a little salt. Then roll and tie it like a roulade. Simmer the roulade in a pan with a dash of oil and then place it in the pressure cooker with half an ecodose (1/2 cup) vegetable broth.
Close the pot and cook for another 10 minutes. Lower the flame once you hear the whistle.
Once cooked, turn off the heat, allow the air to escape from the valve and open the pot. Remove the roulades and add all of the vegetables (cut into large pieces) but the tomatoes in the pot. Stir the vegetables and add some thyme. Place the roulade in the pot again and add the tomatoes.
Close the pot again and cook for another 6 minutes. Lower the flame once you hear the whistle.
Once cooked, turn off the heat, allow the air to escape from the valve and open the pot. Remove the twine and slice the roulade.
Serve with vegetables.