The herbaceous lamb in these stuffed pita pockets pairs perfectly with the cool refreshing tzatziki sauce.  Great spring and summer lunch, cookout appetizer or picnic sandwich. For wine pairing: pair this wine with a well structure red from Greece such as a Agiorgitiko or Xinomavro. Serves 8-16.  Enjoy!

INGREDIENTS

• 2 tablespoons extra virgin olive oil (EVOO)

• 2 pounds lamb stew meat (¾ inch pieces)

• 1 large onion, chopped

• 2 garlic cloves, minced

•  1/3 cup tomato paste

• ½ cup dry red wine

• 1 ¼ teaspoons kosher salt, divided

• 1 teaspoon dried oregano

•  ½ teaspoon dried basil

• ½ medium hot house or English cucumber, sliced thin

• 16 pita pockets, halved and warmed

• 4 plum tomatoes, sliced

• Fresh Tzatziki sauce

PREPARATION

1. Preheat oven to 375°F.

2. Turn Instant Pot to Sauté, add 1tablespoon EVOO.

3.  Add lamb in batches allowing to brown slightly. 

4. Turn Instant Pot off.

5. In a pan over medium heat, add 1tablespoon EVOO.

6. Cook onions until tender, about 4-6 minutes. Add garlic and tomato paste; cook and stir for 2 minutes.

7. Deglaze pan with wine, then add to Instant Pot with lamb.

8. Add 1 teaspoon salt, oregano and basil.

9. Lock Instant Pot lid; turn Pressure Valve to Sealing.

10. Cook on Meat or Stewsetting: high pressure for 30 minutes; then do a 10-minute Natural Releasebefore turning Pressure Valve to Releaseto release remaining pressure.

11. To serve, fill warmed pita with lamb mixture and top with fresh Tzatziki, tomatoes, and sliced cucumbers.