Servings: 4Total: 30 minutesIngredientsfor the herb sauce:15 grams mint leaves15 grams parsley leaves15 grams dill15 ml olive oil10 ml white wine vinegar200 grams yogurtkosher salt, to tastefor the lamb patties:400 grams ground lamb1/2 red onion, chopped40 grams minced florina pepper4 grams paprika3 grams black peppercorns, finely groundkosher salt, to tastecanola oil, for rolling the pattiesfor serving:4 medium pita bread80 grams lettuce, shredded1 ripe tomato, slicedDirections1. Make the herb sauce: In a blender, purée the dill, mint, parsley, olive oil, and vinegar until smooth. Transfer to a bowl, stir in the yogurt, and season with salt. Refrigerate until ready to use.2. Make the lamb patties: Light a grill. In a large bowl, combine the lamb, onion, peppers, paprika, and salt. Using oiled hands, shape the lamb into 4 patties and set aside. Grill the patties, flipping once, until cooked to desired doneness, about 12 minutes for medium-rare. Grill the pita, flipping once, until lightly charred, 2 minutes.3. To serve, place the pita on a piece of parchment paper. Stuff the lamb in the pita and fill with some lettuce, slices of tomato, and drizzle with the herb sauce.
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