Yields 12 pieces
Mix ground lamb, mint, shallot, salt, pepper, and pine nuts until fully incorporated. Split into four equal parts.
Stuff each pita half with one-fourth of the lamb mixture, making sure it is evenly spread throughout and until the very edge of the opening. (I find it easiest to do this by hand, with gloves.)
Using a brush or your fingers, brush each pita half with olive oil.
Preheat oven to 375 degrees Fahrenheit.
TO COOK ON STOVETOP: Heat a heavy-bottomed pan (preferably cast iron) until very hot. Cook pitas for about one minute per side, including the open sides, until nicely charred.
TO COOK ON THE GRILL: Preheat one side of the grill to medium-high heat. Grill pitas over direct heat for about one minute per side, including the open sides, until nicely charred.
Transfer to cutting board and cut each pita half into three triangles.
Return to pan or grill and sear pitas, meat side down, for about 30 seconds per side.
Transfer to baking sheet and cook in the oven for another three to five minutes, until cooked through. If grilling, move to indirect heat and continue cooking with the lid closed.
Serve immediately, with arugula, sliced jalapenos, and tahini sauce.
• You can prepare these in advance, until step 3. Wrap raw stuffed pitas in plastic wrap and refrigerate for up to 48 hours.
• Substitute mint with any other fresh herb you have and like.
• Serve with dipping sauces, charred seasonal vegetables, and fresh herbs.
• Additional toppings: • Lemon tahini • Saffron aioli • Diced jalapeno salad
Styling by Adina Schlass
Photography by Chay Berger
Meats provided by Grow & Behold