The bright flavors of southern France make this dish sparkle. It’s just the thing for a fancy dinner party, and you can make it in less than one hour. I like to serve it with goat cheese-mashed potatoes and haricots verts (tiny French green beans), tossed in walnut oil and garnished with toasted walnuts.

SERVES 6 TO 8

INGREDIENTS

• 3 tablespoons extra-virgin olive oil
• 2 teaspoons salt
• ½ teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 1 teaspoon finely chopped fresh rosemary
• 1 (3- to 4-pound) boneless leg of lamb, tied with butcher’s twine
• 1 ½ cups chicken stock (page 19) or store-bought chicken broth
• 1 cup beef stock (page 20) or store-bought beef broth
• ½ cup dry white wine, such as Sauvignon Blanc or Pinot Grigio, or dry vermouth
• ½ cup Dijon mustard

INSTRUCTIONS

1. In a small bowl, combine 1 tablespoon of the oil with the salt, pepper, garlic, and rosemary. With the point of a sharp knife, make cross-shaped slits in the meat, about 1 inch apart, and rub the meat with the herb mixture, pushing the rub into the slits.
2. Heat the remaining 2 tablespoons of oil in the pressure cooker over medium-high heat. Add the meat and brown on all sides. Add both stocks, wine, and mustard. Lock the lid in place and cook at high pressure for 35 minutes.
3. Release the pressure naturally and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the meat to a cutting board, cover loosely with aluminum foil, and allow to rest for 15 minutes.
4. Skim off any excess fat from the top of the sauce, bring to a boil, and continue boiling for 5 to 10 minutes to concentrate the flavors.
5. Remove the twine from the roast and cut into thin slices. Serve the meat with the sauce spooned over it and any additional sauce on the side.