Ingredients

• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 1 tablespoon finely chopped lemon zest
• 4 cloves garlic, coarsely chopped
• 2 tablespoons coarsely chopped rosemary leaves
• 1 1/2 pound lamb tenderloin
• 4 pocketless pitas or Lavash
• 1 cucumber, peeled and cut into 1/2-inch dice
• 2 tomatoes, cut into 1/2-inch dice
• 1 small red onion, finely sliced
• 2 tablespoons mint chiffonade
• Salt and freshly ground pepper
• 1 cup yogurt, drained
• 1/4 cup crumbled feta cheese
• 1/4 teaspoon cumin
• 1 tablespoon lemon juice
• 2 cloves garlic, finely chopped

Instructions

1. Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
2. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
3. Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.