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1
Place 1 tablespoon olive oil into a pressure cooker over medium-high heat. Add the lamb and cook until evenly browned on all sides. Remove the lamb. Add cooking rack; place lamb on rack. Pour in 4 cups water. Close cover securely; place pressure regulator on vent pipe. Bring cooker to full pressure over high heat. Reduce heat to medium-high; cook for 40 minutes. (Pressure regulator should maintain a slow steady rocking motion; adjust heat if needed.)
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2
Remove pressure cooker from heat, and allow pressure to drop on its own. Remove lamb, separate meat from bones, and keep warm. Discard bones. Pour pan broth into a bowl, and set aside.
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3
Meanwhile, place remaining four cups water, 1 tablespoon olive oil, and rice into a saucepan; bring to a boil over medium-high heat. Stir, reduce heat, cover, and simmer until all moisture is absorbed, about 20 minutes.
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4
Place remaining 2 tablespoons olive oil into a skillet over medium heat. Stir in the pine nuts; cook and stir until deep brown, about 5 minutes.
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5
Pour 2 cups of the reserved broth into a large pan. Pour in the goat's milk. Add the lamb to the milk mixture. Simmer over medium heat allowing the lamb to absorb some of the liquid, about 30 minutes.
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6
To serve, arrange the pita bread over the bottom of a large platter. Spoon rice over the bread. Place the lamb on top of the rice, and drizzle with any remaining milk mixture. Sprinkle pine nuts over the top.
