This is the fastest, most satisfying meal we’ve cooked up in a while. We topped one of our favorite pocketless pitas with a spiced lamb mixture and let a hot oven do all the work.
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:
3 cloves garlic
1 lb ground lamb
1 tsp ground coriander
1 tsp ground cumin
3 oz feta
7 oz 2 % Greek yogurt
1 romaine heart fresh mint sprigs
freshly ground black pepper
2 rimmed baking sheets
1. Preheat oven
Preheat oven to 450°F. Lightly oil 2 rimmed baking sheets. Add pitas and turn to coat in oil.
2. 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.
3. 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.
4. 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.
5. 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.
Cut pitas into wedges and drizzle with yogurt. Top with some of the salad, feta and mint. Serve remaining salad alongside. Enjoy!