MOROCCAN LAMB IN PITA

Steps:

• TO MAKE THE SEASONING MIX: In a small, dry, heavy sauté pan combine the seasoning mix ingredients and cook over medium heat, stirring, until fragrant, about 1 minute. Remove from the heat.In a large bowl combine the lamb with the seasoning mix and 3 tablespoons cold water. Lightly mix with your hands don't overwork the meat. With wet hands, lightly shape the meat into four equal-sized patties, about 3/4 inch thick. Cover and refrigerate until ready to grill.JUST BEFORE GRILLING THE PATTIES, MAKE THE SAUCE: In a small bowl whisk together the sauce ingredients.Lightly brush or spray the lamb patties with the extra-virgin olive oil. Grill over Direct Medium heat until the lamb is medium, 7 to 9 minutes, turning once halfway through grilling time. Grill the pita over Direct Medium heat until toasted, 30 to 60 seconds, turning once halfway through grilling time.Slip the lamb patties inside the pita pockets along with a heaping spoonful of the yogurt sauce. Top with the lettuce and tomato. Serve immediately.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.