for yogurt sauce:
   1      12 ounce con  plain yogurt
   1                    garlic clove -- minced and mashed
                        -- to a paste with
                        -- 1/4 teaspoon salt
   3      tablespoons   shredded fresh mint leaves -- or to taste
                        for burgers:
   1 1/2  pound         fresh ground lamb from the shoulder
   1                    garlic clove -- minced
   1      tablespoon    minced fresh rosemary or 1 teaspoon
                        -- crumbled dried rosemary
   1      tablespoon    minced fresh parsley leaves or 1 teaspoon
                        -- dried thyme
                        salt and freshly ground black pepper
                        chopped salad:
     1/3  cup           coarsely chopped pitted kalamata olives
   2                    ripe medium tomatoes -- seeded and
                        -- coarsely chopped
   3      tablespoons   minced fresh parsley
   2      tablespoons   olive oil
   2      teaspoons     red wine vinegar
     1/2  cup           crumbled goat cheese
   6                    pita -- each split halfway
                        -- around edge to
                        -- form a pocket
Make yogurt sauce: Drain yogurt in a sieve lined with a dampened paper
towel set over a bowl 30 minutes. Transfer drained yogurt to a small
bowl and stir in garlic paste and mint.
Make burgers: Prepare grill. In a bowl gently but thoroughly combine
the lamb, garlic, rosemary, parsley, salt and pepper. Grill on an
oiled rack set 5 to 6 inches over glowing coals 7 minutes on each side
for medium-rare.
In a bowl combine olives, tomatoes, parsley, olive oil and red wine
vinegar. Season with salt and pepper.
Transfer burgers to pita pockets and sprinkle with goat cheese. Top
with chopped salad. Serve burgers with yogurt sauce.