Local pastured lamb, green onions, vine-ripened tomatoes, garlic, fresh oregano, fresh mint, Greek yogurt, sea salt, cracked pepper.
Sauté freshly-ground lamb in a small amount of ghee, coconut or olive oil until browned. Add slivered green onions, oregano, garlic, salt and pepper, stirring to combine.
Spread yoghurt on the inside of pita or other flat bread and spoon lamb filling over the top. Dress with fresh chopped tomatoes and a squeeze of fresh lemon garnish with fresh mint.