Since eating paleo is really big these days, I have been working on more meat recipes this spring. We usually do lamb on Easter, but I've decided to branch out this year. I'm not sure that this will fit in my pressure cooker. I may have to get out my Dutch oven. Or a really, really big rotisserie. In the meantime, I am putting together a marinade with red wine, garlic, rosemary, thyme, pepper, and perhaps a bit of sage. I'll let you know how it turns out.