Lamb roasted under pressure in the Greek way-fricassee

Preparation:

• Place the pressure cooker over high heat.
• Add salt, pepper, and olive oil to the lamb and spread over its whole surface.
• Put the lamb into the pressure cooker and sauté until golden on all sides.
• Deglaze with the wine and then add the cumin, bouillon cube, water, rosemary, and close with the lid.
• Turn the safety valve to the proper pressure indicator, lower the heat, and simmer for 30 minutes.
• Depressurize the pressure cooker and open the lid.
• Cut the spring onions into small pieces, the lettuce into large pieces, finely chop the dill, and add them to the pressure cooker.
• Close the pressure cooker with the lid, turn the safety valve to the proper pressure indicator, lower the heat, and simmer for 5 minutes.

For the egg lemon sauce:
• In a bowl add the lemon zest and juice, the yolks, salt and pepper.
• With a ladle, slowly add the stock from the pressure cooker to the bowl with the yolks, by constantly stirring with a hand whisk.
• Transfer the whole mixture into the pressure cooker again, stirring slowly, and serve with dill, pepper, olive oil, and lemon slices.