3/4 pound, 90% lean, ground lamb
1/4 cup yogurt
1/2 teaspoon cumin
1 tablespoons chopped rosemary, plus 2 sprigs for garnish
Salt and pepper
2 rounds pita bread
Oil
2 slices red onion
2 tablespoons crumbled feta cheese
2 tablespoons rough-chopped Kalamata olives
Directions:
Preheat barbecue or grill. In a mixing bowl combine lamb, yogurt, cumin, chopped rosemary, salt and pepper. Divide into two equal portions and form into two 3/4-inch thick patties.
Grill burgers about 15 minutes, turning once.
Brush pita bread with olive oil and grill until browned on both sides.
To serve, top pita with a burger, onion, feta cheese and olives.
Burn rosemary sprigs for show, if you wish.
Yield: 2 servings
Notes:
As I remember, this was one of Emeril Lagasse's recipes. Since lamb is expensive, this is a relatively cheap way of getting its flavor. We use pitted green olives.