Ingredients:
- 12 ribs lamb
- 2 cups vegetable stock
- 1 large carrot, chopped
- 6 cloves garlic, minced
- 6 pieces (15 cm each) rosemary pieces
- 3 tablespoons olive oil
- 4 1/2 tablespoons flour
- Salt to taste
- Freshly ground black pepper to taste
Method:
- Season lamb with salt and pepper.
- Set Sauté option. Add oil, lamb and garlic and cook until the lamb is browned on all the sides.
- Add flour and stir for a few seconds.
- Add rest of the ingredients and stir.
- Close lid. Set on Manual option and set the timer for 20 minutes. When done, let the steam release naturally.
- Discard the rosemary and serve.