Tender leg of lamb seasoned and seared and smothered in a hearty herby tomato sauce. Make this Lamb Cacciatore Recipe in your pressure cooker for the flavor of a sauce cooked all day, but made in minutes. The dish is also fancy enough for company or a Sunday dinner, without all of the work! This meal is done from start to finish in about 60 minutes. I love this classic Italian dish with it's bold flavors and colors.
This post was sponsored by the American Lamb Board. All opinions are my own.
What is lamb cacciatore?
Lamb cacciatore is lamb that is prepared alla cacciatore or “hunter style.” Cacciatore means hunter in Italian. Traditionally, cacciatore is a stew of slow-simmered chicken, rabbit or other meat cooked with tomatoes, green peppers and mushrooms, and a splash of white wine.
What do I need to make this lamb cacciatore recipe?
Don't be afraid of this ingredient list, I know it seems long, but many of them are just spices and everything is tossed in one big pot. You'll need:
- 3 - 4 lbs boneless leg of American lamb
- 2 teaspoon salt (divided)
- 2 teaspoon pepper (divided)
- ¼ cup flour
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, diced
- 1 bell pepper diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme plus 2 sprigs
- 1 teaspoon dried oregano
- ¼ cup white cooking wine
- 15 oz can diced tomatoes
- 28 oz can crushed tomatoes
- ½ teaspoon dried rosemary
- ¼ teaspoon crushed red pepper
- 1 bay leaf
- ¼ cup kalamata olives (optional)
- hot cooked pasta, rice, or mashed potatoes for serving
American Lamb
The over 80,000 family farmers and ranchers raising lamb across the United States are working
hard to provide your family with nutrient-rich and delicious lamb. I love that by purchasing American Lamb, I'm
directly helping families and farms in my community.
While American Lamb is available year-round, serving this special dish for a date night in, or and family feast this time of year feels extra special. If you need help finding local lamb, contact the ALB at americanlamb.com!
February is Lamb Lovers Month, and there is a brand new and exciting sweepstakes from the American Lamb Board. Be sure to head to our instagram page for details!
How Do I Make Lamb Cacciatore Recipe?
1. Prepare your leg of American lamb by slicing it into ½ inch steaks, cutting against the grain.
2. Season with 1 teaspoon salt and 1 teaspoon pepper.
3. Coat in flour.
4. Heat olive oil in your pressure cooker on saute setting. Sear lamb steaks for a few minutes on each side, working in batches. Remove from pot and let stand on a plate.
5. Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.
6. Toss in garlic and mushrooms.
7. Add fresh thyme and dried parsley. Cook for 1 minute.
8. Pour in white cooking wine and cook for 1 minute.
9. Add seared lamb back to the pot.
10. Pour in diced tomatoes and crushed tomatoes.
11. Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.
12. Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.
13. Serve with hot cooked pasta, rice, or mashed potatoes.
Lamb Cacciatore Recipe Q&A
What should I serve lamb cacciatore recipe with?
Lamb cacciatore recipe pairs perfectly with:
- hot cooked linguine
- hot cooked rice
- mashed potatoes
What if I don't have a pressure cooker?
No problem! I've included all of the stovetop and oven instructions in the recipe card below.
Can I freeze lamb cacciatore?
Yes! You can freeze this meal in an airtight container for up to 3 months.
How long does cacciatore last?
Store this dish in an airtight container in the fridge for 3-5 days.
I love Italian meals - do you have other recommendations?
Be sure to check out our:
For Side Dish Pairings, try our:
Let's Be Friends!
Pressure Cooker Lamb Cacciatore
Ingredients
- 3 - 4 lbs boneless leg of American lamb
- 2 teaspoon salt divided
- 2 teaspoon pepper divided
- ¼ cup flour
- 1 tablespoon olive oil
- 1 onion diced
- 1 carrot diced
- 1 bell pepper diced
- 2 cups mushrooms sliced
- 2 cloves garlic minced
- 1 tablespoon fresh thyme plus 2 sprigs
- 1 teaspoon dried oregano
- ¼ cup white cooking wine
- 15 ounces can diced tomatoes
- 28 ounces can crushed tomatoes
- ½ teaspoon dried rosemary
- ¼ teaspoon crushed red pepper
- 1 bay leaf
- ¼ cup kalamata olives optional
- hot cooked pasta rice, or mashed potatoes for serving
Instructions
Stovetop and Oven Instructions
- Prepare your leg of lamb by slicing it into ½ inch steaks, cutting against the grain.
- Season lamb with salt and pepper. Lightly dredge in flour.
- In a 5-7 qt dutch oven, heat oil over medium heat.
- Add lamb to the dutch oven and cook 3-5 minutes each side, just until browned. Remove from dutch oven and transfer to a plate.
- Add peppers, onion, and carrots to dutch oven. Cook for 2 minutes.
- Add garlic, fresh thyme, fresh oregano, and mushrooms. Cook for 1 minute.
- Add cooking white and simmer for 3 minutes.
- Add canned tomatoes, rosemary, salt, pepper, crushed red pepper, bay leaf, and thyme sprigs. Bring to a simmer.
- Nestle lamb back into sauce and transfer to oven. Bake for 45 minutes.
- Serve with pasta and garnish with parmesan cheese.
Pressure Cooker
- Prepare your leg of lamb by slicing it into ½ inch steaks, cutting against the grain.
- Season with 1 teaspoon salt and 1 teaspoon pepper.
- Coat in flour.
- Heat olive oil in your pressure cooker on saute setting. Sear lamb steaks for a few minutes on each side, working in batches. Remove from pot and let stand on a plate.
- Add diced onion, bell pepper, and carrot to the pot. Cook for 2 minutes.
- Toss in garlic and mushrooms.
- Add fresh thyme and dried parsley. Cook for 1 minute.
- Pour in white cooking wine and cook for 1 minute.
- Add seared lamb back to the pot.
- Pour in diced tomatoes and crushed tomatoes.
- Add in 1 teaspoon salt, 1 teaspoon pepper, bay leaf, dried rosemary, and thyme sprigs.
- Seal lid and cook on high pressure for 15 minutes, allowing a 25 minute natural release.
- Serve with hot cooked pasta, rice, or mashed potatoes.
Notes
- nutritional info does not reflect pasta, rice, or mashed potatoes used for serving.
- hot cooked linguine
- hot cooked rice
- mashed potatoes
Nutrition
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