Ingredients

4 servings

　　3/4 cup fresh flat-leaf parsley leaves, divided

　　1 3/4 pounds ground lamb

　　5 to 6 garlic cloves, chopped

　　1 large shallot, chopped

　　1/4 cup fresh mint leaves (a generous handful), finely chopped

　　2 teaspoons to 1 tablespoon grill seasoning, such as McCormick’s Montreal Steak Seasoning (half a palmful)

　　2 teaspoons to 1 tablespoon ground cumin (half a palmful)

　　3 tablespoons extra-virgin olive oil (EVOO), plus some for drizzling

　　1/2 seedless cucumber, chopped

　　1 green bell pepper, cored, seeded, and chopped

　　1 small red onion, chopped

　　3 plum tomatoes, chopped

　　1 cup pitted kalamata olives

　　1 cup feta cheese crumbles (1/3 pound)

　　8 pepperoncini peppers, chopped

　　Juice of 2 lemons

　　Salt and freshly ground black pepper, to taste

　　4 pita breads, any flavor or brand, warmed in the oven or toaster oven, then cut into halves or quarters

　　

Step 1

Coarsely chop the parsley. Set aside two thirds and finely chop the rest.

　　

Step 2

Heat a grill pan or a large nonstick skillet to medium-high heat. Place the ground lamb in a bowl with the garlic, shallots, mint, finely chopped parsley, grill seasoning, cumin, and a generous drizzle of EVOO. Mix the meat and score it into 8 portions. Form 8 patties, each 3 inches across and 1 inch thick. Add the patties to the skillet. Cook for 3 minutes on each side.

　　

Step 3

While the meat cooks, combine all the vegetables with the reserved coarsely chopped parsley, the olives, cheese, and hot peppers. Dress the salad with the juice of 2 lemons and about 3 tablespoons EVOO (3 times around the bowl). Season the salad with salt and pepper. Serve the salad with 2 patties of lamb on top and warm pita bread alongside.

　　Rachael Ray 365: No Repeats