Loin Lamb Chops Dijonnaise

Description

 * Contributed by Woofie at Pressure Cooker Recipes Y-Group

Ingredients

 * 4 x 8 ounce loin lamb chops cut 2 inches thick
 * 1 tbsp olive oil
 * 2 garlic cloves, crushed
 * 2 quarter sized pieces of green ginger - crushed, or a heaped teaspoon ground ginger
 * 4 sprigs fresh rosemary or 1 teaspoon dried rosemary
 * ⅛ tsp salt plus more to taste
 * ⅛ tsp ground black pepper plus more to taste
 * ¼ cup hearty red wine such as zinfandel (I added a cup!)
 * 2 tbsp beef broth (I added a cup, because I cooked the chops longer)
 * 1 tbsp Dijon mustard
 * ½ teaspoon Japanese soy sauce

Directions

 * 1) Brown chops in oil in a 5 to 7 quart pressure cooker.
 * 2) Remove chops and place on trivet.
 * 3) Add wine and broth to pressure cooker.
 * 4) Place trivet with chops in pressure cooker.
 * 5) Add rest of ingredients (except mustard, soy sauce)over chops.
 * 6) Seal and bring to pressure.
 * 7) Cook for 3 mins (I cooked for 10 minutes as our chops are tough) remove trivet and chops.
 * 8) Add soy sauce and mustard cook till thickened adjust salt and pepper pour over chops and serve.