Topped with seasoned yogurt, feta and some lemony greens, this is a 20 minute winner. Eat it sliced like a pizza or folded like a gyro, just don’t forget the napkins. Add a dash of hot sauce if you like. Cook, relax and enjoy!
What you’ll need: 4 pitas
3 cloves garlic
1 lb ground lamb
1 tsp ground coriander
1 tsp ground cumin
1 lemon
3 oz feta
7 oz 2 % Greek yogurt
1 romaine heart fresh mint sprigs
olive oil
coarse salt
freshly ground black pepper
Equipment: 2 rimmed baking sheets
zester
Recipe steps: 1. Preheat oven
Preheat oven to 450°F. Lightly oil 2 rimmed baking sheets. Add pitas and turn to coat in oil.
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Make lamb mix
Peel and grate garlic into a medium bowl. Add lamb, coriander, cumin, 1¼ teaspoon salt and ¼ teaspoon pepper. Zest lemon into bowl and mix together with a fork until evenly combined. -
Bake flatbreads
Divide lamb mixture among pitas, covering to the edge. Drizzle tops with oil and bake until meat is cooked through and pitas are sizzling, 10–15 minutes. -
Prep feta & yogurt
Thinly slice feta and cut remaining lemon half into wedges. Mix yogurt with 3 tablespoons water and season with salt and pepper. -
Prep romaine
Cut root from romaine and roughly cut into bite-size pieces. Place in a large bowl, halve lemon, and squeeze half over lettuce. Add 1 tablespoon oil, season with salt and pepper, and toss to combine. Pick mint leaves from stems and add half to bowl. -
Serve
Cut pitas into wedges and drizzle with yogurt. Top with some of the salad, feta and mint. Serve remaining salad alongside. Enjoy!
