Mediterranean Lamb Tacos

For the lamb:
  • ¼ c. orange juice
  • 1 T. lime juice
  • 1 T. tomato paste
  • ¼ c. beer
  • 2 garlic cloves, minced
  • 1 tsp. chilli paste
  • 1 tsp. salt
  • 2 tsp. dried oregano
  • 1 tsp. ground cumin
  • 1 tsp. smoked paprika
  • 1 lb. boneless lamb stew meat
  • Salt and pepper, to taste
To serve:
  • Tortillas - flour and/or corn
  • 1 cucumber, quartered lengthwise and sliced
  • 2 medium tomatoes, chopped
  • ¼ c. chopped red onion
  • 2 T. extra virgin olive oil
  • 2 T. white wine vinegar
  • 2 T. chopped fresh basil
  • ¼ tsp. dried dill
  • Salt and pepper, to taste

Put all of the ingredients for the lamb marinade/sauce (orange juice through smoked paprika) in a bowl and mix together.

Rub the sauce over the lamb stew meat and place in the fridge to marinate for at least 4 hours and up to overnight.

Transfer the lamb and marinade to the Instant Pot. Cook the meat for 25 minutes at high pressure and allow the pressure to release naturally.

Using a slotted spoon, remove the meat from the Instant Pot and place on a broiler pan. Brush with the sauce in the Instant Pot and broil under high heat for 5-7 minutes, basting with the sauce at least two more times, until the meat is slightly crisp and glistening.

To serve, warm the tortillas and combine the remaining ingredients (cucumber through salt and pepper) to create a fresh salad. Tuck the meat and salad into warm tortillas and enjoy!

  • Yields: 3-4 servings
  • Preparation Time: 45 minutes plus marinating time
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