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for yogurt sauce:
1 12 ounce con plain yogurt
1 garlic clove -- minced and mashed
-- to a paste with
-- 1/4 teaspoon salt
3 tablespoons shredded fresh mint leaves -- or to taste
for burgers:
1 1/2 pound fresh ground lamb from the shoulder
1 garlic clove -- minced
1 tablespoon minced fresh rosemary or 1 teaspoon
-- crumbled dried rosemary
1 tablespoon minced fresh parsley leaves or 1 teaspoon
-- dried thyme
salt and freshly ground black pepper
chopped salad:
1/3 cup coarsely chopped pitted kalamata olives
2 ripe medium tomatoes -- seeded and
-- coarsely chopped
3 tablespoons minced fresh parsley
2 tablespoons olive oil
2 teaspoons red wine vinegar
1/2 cup crumbled goat cheese
6 pita -- each split halfway
-- around edge to
-- form a pocket
Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper
towel set over a bowl 30 minutes. Transfer drained yogurt to a small
bowl and stir in garlic paste and mint.
Make burgers: Prepare grill. In a bowl gently but thoroughly combine
the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an
oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side
for medium-rare.
In a bowl combine olives, tomatoes, parsley, olive oil and red wine
vinegar. Season with salt and pepper.
Transfer burgers to pita pockets and sprinkle with goat cheese. Top
with chopped salad. Serve burgers with yogurt sauce.
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