Ingredients

4 servings

　　1 1/2 pounds ground lamb

　　2 tablespoons Dijon mustard

　　2 garlic cloves, finely chopped

　　A handful of fresh flat-leaf parsley, chopped

　　Salt and freshly ground black pepper

　　1/4 pound feta cheese, cut into 1/4-inch dice

　　3 tablespoons extra-virgin olive oil (EVOO), divided

　　2 vine-ripe tomatoes, each cut into 8 wedges

　　1/4 cup pitted kalamata olives, roughly chopped

　　4 cups baby spinach

　　15 leaves of fresh mint, chopped

　　1 can (15 ounces) chickpeas, drained, rinsed, and dried

　　1/2 English (seedless) cucumber (the one wrapped in plastic), cut in half lengthwise, then sliced into half-moons

　　1/2 tablespoon dried oregano

　　Juice of 2 lemons

　　2 pita flat breads, warmed and cut in half

　　

Step 1

In a large bowl combine the lamb, Dijon mustard, garlic, 2 tablespoons of the chopped parsley, salt, and pepper and mix until combined. Add the feta cubes and fold the meat over itself a few times, trying not to break up the cubes of cheese too much. Once the feta cubes look evenly distributed, divide the meat into 4 equal portions. Form 4 patties about 1 inch thick. Season the outside of the patties with a little more pepper.

　　

Step 2

Preheat a large nonstick skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the patties and cook for 3 or 4 minutes on each side for medium doneness or until your desired doneness. Hold the cooked patties on a plate under foil.

　　

Step 3

While the patties are cooking, put together the chunky fresh veggies: In a salad bowl combine the tomatoes, olives, spinach, mint, the remaining parsley, the chickpeas, cucumbers, oregano, lemon juice, the remaining tablespoon of EVOO, salt, and pepper. Toss to combine and coat.

　　

Step 4

Serve each patty on top of a portion of the chunky fresh veggies. Pass warm pita pieces at the table.

　　Rachael Ray's 30-Minute Get Real Meals