- 2 lbs Lamb chops
- 6 1/2 tsp Red pepper powder
- 2 tbsp granulated sugar
- 1 tbsp curry powder
- 8 1/2 tbsp soy sauce
- 3 tbsp rice wine
- 2` tbsp garlic minced
- 1 tsp Ginger minced
- 2 tbsp Korean red pepper paste
- 2 tbsp ketchup
- 6 tbsp Corn syrup
- 1/2 tbsp sesame oil
- 1/2 tsp cinnamon powder
- 1 tsp sesame seeds
- 1 tsp black pepper
- 1/3 cup Asian pear ground
- 1/3 cup onion powder
- 1/2 tbsp Green plum extract Optional
- 2 cups Water
- 1 cup red wine
- 3 bay leaves
- 1 cup carrots diced
- 2 cups onions diced
- 1 cup celery diced
Place all the ingredients (except cilantro and green onions) into the Instant Pot inner pot and close and seal the lid. (Note: Do not cut or separate the lamb chops, cook the whole rack as one unit.)
Select the Pressure Cook/Manual button and set the time for 20 minutes on High pressure.
Natural release for 10-15 min, then open the stem release valve to release the rest of the pressure. Remove the lamb set it aside to cool.
To thicken sauce. Press Cancel then select Sauté and toggle to High. Stir constantly as the sauce cooks to prevent burning. Press Cancel once it has thickened.
Pour the sauce into a bowl and clean the inner pot.
Cut the lamb chops away from the rack by slicing between the bones. If using a Duo Crisp, arrange lamb chops individually in a single layer on the dehydration rack and place into the air fry basket. Put the air fry basket into the cooker pot. If using a regular Instant Pot with the Air Fryer Lid, put the chops on a trivet in the inner pot. Brush additional sauce over the lamb chops.
Put the air fryer lid onto the Instant Pot. Broil at
400°Ffor 5 minutes. Once they are nicely charred, remove lamp chops and set aside. Repeat the process until all of the lamb chops have been broiled.
Serve with chopped cilantro and green onions. (Optional)