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.