If you’re looking for triple-tested recipes from one of the most beloved recipe developers of our time, look no further than New York Times food writer Melissa Clark. Her latest book is a vibrant, diverse collection of recipes for your favorite new toy: the Instant Pot. This Instant Pot lamb makes the succulent Roman-style treat well within reach for anyone with a craving for hearty stews. 

This ethereally tender lamb has an intense, heady sauce flecked with herbs and sweet green peas. The anchovies add a saline complexity, but aren’t at all fishy. Plus, no one will know they are there if you don’t tell them. Serve this with something — bread, rice, polenta, or a spoon — to scoop up the sauce. It’s quite spectacular and you won’t want to miss a drop.

Reprinted with permission from Dinner In An Instant