Cooking with lamb

I got a screaming good deal on grass-fed lamb...shoulder/neck blades. It was a little hard to find a good recipe for this particular cut, but Jason had asked if I was going to make gyro meat with it and i thought, why not? All the recipes I'd read agreed on browning the meat and then cooking it for a long time, but getting out the crockpot for a small amount of lamb seemed like a waste, so i used my trusty pressure cooker instead. But this would be as good or better cooked all afternoon in a dutch oven or crockpot. 

(I rarely cook meat in my trusty pressure cooker, actually. Just beans. In minutes. That makes it pretty much my favorite kitchen gadget, but i have been wanting to cook more meals with it, too.)

Anyway, here's what i did: brown the meat in butter, add and sauté half a chopped onion and six small smashed garlic cloves, sprinkle a tablespoon of coarsely-ground corriander seeds over the top along with a sprinkle of oregano and cumin, pour in about 1-1/2 cups water, and start cooking. In the pressure cooker a pack of four blades needs about 17-18 minutes. (I did too short a time at first and had to add more minutes to get it really tender.)

The blades are very fatty, but once it's really cooked well you should be able to use a fork and pull a lot of delicious meat off. I got more than i expected. Serve gyro style - or, like me, use tortillas with couscous, tomatoes, lettuce, cheese, and tzaziki sauce (or yogurt with dill - forgot the cucumbers) as fillings. Then the meat might be high in fat, but delicious - and healthy in this combo. :)