| | FOR YOGURT SAUCE |
| 1 | | Container (12-oz) plain yogurt |
| 1 | | Garlic clove, minced and mashed to a paste with 1/4 teaspoon salt |
| 3 | tb | Shredded fresh mint leaves, or to taste |
| | FOR BURGERS |
| 1 1/2 | lb | Fresh ground lamb from the shoulder |
| 1 | | Garlic clove, minced |
| 1 | tb | Minced fresh rosemary or 1 teaspoon crumbled dried rosemary |
| 1 | tb | Minced fresh parsley leaves or 1 teaspoon dried thyme |
| | Salt and freshly ground black pepper |
| | CHOPPED SALAD |
| 1/3 | c | Coarsely chopped pitted kalamata olives |
| 2 | | Ripe medium tomatoes, seeded and coarsely chopped |
| 3 | tb | Minced fresh parsley |
| 2 | tb | Olive oil |
| 2 | ts | Red wine vinegar |
| 1/2 | c | Crumbled goat cheese |
| 6 | | Pita, each split halfway around edge to form a pocket |
