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Meat
Easy
6 Servings
Allergens 
1 Hour
Diets
No Diets specified
Yields 12 pieces
1/2 pound ground lamb
1/2 cup fresh mint, chopped
1 small shallot, minced
1/2 teaspoon kosher salt
1 teaspoon coarse black pepper
1/2 cup pine nuts, toasted and chopped
2 fresh pitas, halved (thick, fluffy pitas will cook and absorb juices better)
extra-virgin olive oil, as needed
sliced jalapenos, for serving
arugula, for serving
prepared tahini sauce, for serving
Mix ground lamb, mint, shallot, salt, pepper, and pine nuts until fully incorporated. Split into four equal parts.
Stuff each pita half with one-fourth of the lamb mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)
Using a brush or your fingers, brush each pita half with olive oil.
Preheat oven to 375 degrees Fahrenheit.
TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred. TO COOK ON THE GRILL: Preheat one side of the grill to medium-high heat. Grill pitas over direct heat for about one minute per side, including the open sides, until nicely charred.
Transfer to cutting board and cut each pita half into three triangles.
Return to pan or grill and sear pitas, meat side down, for about 30 seconds per side.
Transfer to baking sheet and cook in the oven for another three to five minutes, until cooked through. If grilling, move to indirect heat and continue cooking with the lid closed.
Serve immediately, with arugula, sliced jalapenos, and tahini sauce.
Styling by Adina Schlass Photography by Chay Berger Meats provided by Grow & Behold
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looks great