Lamb in pita pockets

Lamb in pita pockets




Nut-free, egg-free

  • 600g lamb mince 2 tablespoons water
  • 1 clove garlic, crushed
  • 1 tablespoon rosemary, finely chopped
  • 200g thick Greek yoghurt
  • 1/4 cup freshly chopped mint
  • 1/2 red onion, thinly sliced (optional)
  • 4 handfuls mixed lettuce
  • 4 pita pockets


Combine mince, water, garlic and rosemary. Form into 8 burgers. Heat a non-stick frypan to medium heat and cook 4 burgers at a time. Allow 6-7 minutes each side and turn only once.

While the burgers are cooking, stir mint into yoghurt. Cut pita pockets in half; stuff each half with some lettuce and red onion (if using). Place a cooked burger in each pocket and top with mint yoghurt.

Serving Suggestions



  • These tasty burgers are a great economical way to get into spring lamb.
  • Also perfect for picnics: the burgers can be cooked on site (or cooked just before hand and kept warm) and the pita pockets filled as you go. No cutlery required!
  • Make these gluten-free by serving without the pita bread or on toasted gluten-free bread.


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