Name: Instant Pot Lamb Chops with Shaved Zucchini Salad
Total time: 1 h 30 min
Ingredients: 4 (8- to 12-ounce) lamb shoulder chops (blade or round bone), about ¾ inch thick, trimmed; ¾ teaspoon table salt , divided; ¾ teaspoon pepper , divided; 2 tablespoons extra-virgin olive oil , divided; 1 onion, chopped; 5 garlic cloves , minced; ½ cup chicken broth; 1 bay leaf; 4 zucchini (6 ounces each), sliced lengthwise into ribbons; 1 teaspoon grated lemon zest plus 1 tablespoon juice; 2 ounces goat cheese , crumbled (½ cup); ¼ cup chopped fresh mint; 2 tablespoons raisins

Why This Recipe Works

When buying lamb chops, many people turn to the tried-and-true (and expensive) rib or loin chop. The oddly shaped, more affordable shoulder chops rarely get a second look, but their abundance of connective tissue and bone (read: flavor) make them ideal for braising. In just 20 minutes under pressure in the Instant Pot, these economical chops transformed into the fork-tender, juicy focal point of an easy and impressive meal. Rather than combining the lamb with a braised vegetable or grain, we opted for a salad that proved a perfect contrast to the richness of the chops. Tender shaved zucchini with a bright lemony dressing, tangy goat cheese, sweet raisins, and aromatic fresh mint was the perfect accompaniment.

Before You Begin

The success of the salad depends on using small, in-season zucchini and good olive oil. A vegetable peeler makes easy work of slicing the zucchini into ribbons.

Instructions

Pat lamb chops dry with paper towels and sprinkle with ½ teaspoon salt and ½ teaspoon pepper. Using highest sauté function, heat 1½ teaspoons oil in Instant Pot for 5 minutes (or until just smoking). Brown half of chops on both sides, 6 to 8 minutes; transfer to plate. Repeat with 1½ teaspoons oil and remaining chops; transfer to plate.

Add onion to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in broth and bay leaf, scraping up any browned bits. Return chops to pot along with any accumulated juices (chops will overlap). Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 20 minutes.

Turn off Instant Pot and let pressure release naturally for 15 minutes. Quick-release any remaining pressure, then carefully remove lid, allowing steam to escape away from you. Transfer chops to serving dish. Gently toss zucchini with lemon zest and juice, remaining 1 tablespoon oil, remaining ¼ teaspoon salt, and remaining ¼ teaspoon pepper in bowl. Arrange zucchini on serving dish with lamb, and sprinkle with goat cheese, mint, and raisins. Serve.