Valerie Bertinelli’s Grilled Lamb Pita Sandwiches | Valerie’s Home Cooking | Food Network

Valerie loads up pita pockets with tender lamb, mediterranean salsa and hummus!
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is more than an effective actress. She's a homegrown whiz in the cooking area. Influenced by family dishes, her cooking is simple and delightful. Join Valerie as she shares her enthusiasm for cooking scrumptious meals!

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Lamb Pita Sandwiches
DISH THANKS TO
Level: Easy
Overall: 1 hr 30 min
Active: 25 min
Yield: 4 to 6 servings

1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
Kosher salt
2 to 2 1/2 pounds lamb stew meat, cut into 1- to 2-inch pieces, excess fat eliminated and disposed of
Vegetable oil
1/2 cup red white wine, such as Pinot Noir
One 14.5-ounce can diced tomatoes
2 vine tomatoes, seeds removed and sliced
Half a English cucumber, quartered and sliced
Half a white onion, sliced
1/4 cup chopped parsley
2 tablespoons sliced dill
1 tablespoon lemon juice (from 1 lemon).
4 to 6 pita pockets.
One 10-ounce container hummus.
1 head romaine lettuce, torn in half or in thirds.
Kosher salt and newly ground black pepper.

Directions.

Unique equipment: electric pressure cooker.

Add the coriander, cumin, smoked paprika, cayenne pepper, cinnamon and 1 teaspoon of salt to a little blending bowl. Whisk to combine. Include the spice mixture to the lamb stew meat and use tongs to coat the meat in the spices. Reserve.

Heat an electrical pressure cooker to the sauté setting and include 1 tablespoon of grease to the pot. When the oil is glittering, include the stew meat in batches, being sure not to overcrowd the pot. Brown the meat on all sides, about 4 minutes, then remove to a plate. Add an additional tablespoon of oil, if required, before including another batch of meat. Once all the meat has been browned and gotten rid of from the pot, include the red white wine to deglaze, stirring and scraping the bottom to release any brown bits stuck to the base of the pot. When the alcohol odor has burnt, 1 to 2 minutes, include the canned diced tomatoes and the browned meat. Stir to integrate.

Location the lid on the pressure cooker and seal. Set to high pressure according to the manufacturer's guidelines. As soon as at high pressure for 15 minutes then enable the pressure cooker to naturally launch for 10 minutes prior to manually venting the rest.

While the lamb cooks, add the fresh sliced tomatoes, cucumber, onion, parsley, dill, lemon juice, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper to a medium bowl. Toss to integrate and reserve until prepared to put together.

To put together, slice each pita in half and open to create a pocket. Slather each side of the pocket with hummus, then add in a few pieces of romaine lettuce, covering the hummus. Next add a couple of spoonfuls of the cucumber-onion mixture and top with a couple of pieces of prepared lamb. Continue the procedure with the staying components.

's Note.

Save any remaining sauce from the pressure cooker as a base for making sauces, pasta, gravy, and so on.

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Valerie Bertinelli's Grilled Lamb Pita Sandwiches|Valerie's Home Cooking|Food Network.

Valerie Bertinelli's Grilled Lamb Pita Sandwiches | Valerie's Home Cooking | Food Network

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26 Comments

  1. That looks delicious and I’m now hungry 🤣🤣🤣 but I have to say I would add turmeric to it give it that little Walla

  2. I’ve never taken the seats out of a tomato before and use this the skin part what a great idea it takes off the excess water. I will be trying that tonight with my stir fry ❤️

    1. Every so often I see or read about a chef who says removing the seeds, jelly and skin really improves the flavor of the fruit, alone or as an ingredient in a recipe.

  3. Valerie is my all time favourite girl crush and she’s definitely not just Hot in Cleveland. Her comfort food recipes are heartwarming and nothing short of spectacular, and thanks Food Network for blessing us with Valerie’s videos!!

  4. When I was a kid, I wanted to grow up and be just like you ❤️… and you’re still an inspiration 🇨🇦

  5. I’m a big fan of you Valerie.
    That did look delicious.
    But I cannot eat Lamb meat.
    I’m no way a Vegan, it’s just the adorable docile little lamb.
    “Mind over matter thing.”
    I will try with a different meat.
    Thank you and you are still beautiful as always.

  6. Well-prepared and I like the way you present, Thank you for sharing your tasty and delicious recipe.

  7. Excellent video and you’re one of my favorite food people on YouTube. But I have to admit, every time I see you I think of Eddie, js.😥

  8. I had to replay that. That woman was talking about how creamy the hummus was but it was store bought lol.

  9. Am I missing something here. I haven’t seen any grill used in the video.

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  11. The rum is boiling very softly! It has plenty of vegetables and looks delicious!

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