What You Need:

4 lamb chops
2 carrots cut into 1/2 inch slices
10 small new potatoes
1 C of uncut green beans
2 C of chicken broth
4 slices of bread
4 t of strawberry preserves
2 eggs, lightly beaten
1 C of milk
1/4 C of honey
1 t of vanilla
2 T of raisins
1/4 t of ground cinnamon
2 C of yogurt
1/2 C of fresh dill

How to Make It:

Lightly coat the bottom of the cooker with cooking spray or oil.
Trim the lamb chops and place them in the bottom of the cooker.
Spread the carrots, potatoes and green beans evenly over the top of the chops.
Slowly pour the broth over the meat and vegetables.
Place the cooker trivet over the meat and vegetables.
Spread 1 tsp of the preserves over one side of each slice of bread.
Cut the bread slices into 1 inch cubes.
Whisk the egg and milk together in a small mixing bowl.
Whisk in the honey and vanilla until blended together well.
Coat a custard dish with cooking spray.
Place half of the bread cubes into the custard dish.
Sprinkle the bread cubes with half of the raisins.
Pour half of the milk mixture over the bread and raisins.
Repeat the layers a second time.
Sprinkle the top with the cinnamon.
Wrap the custard dish with foil being sure it is sealed tightly.
Place the wrapped dish onto the trivet.
Bring the cooker to high pressure and cook for 10 minutes.
Quickly release the pressure under cold water.
Whisk the yogurt and dill together in a small dish until well combined.
Spread the dill sauce over the chops just before serving.

If you prefer, you can brown the chops in the cooker before adding the other ingredients. This will improve not only the flavor but the appearance of the dish.

Makes 4 servings