Ingredients
2 tbsp. shallot, chopped
2 tbsp. fresh flat-leaf parsley, chopped
1 tbsp. fresh mint, chopped
1 clove garlic, minced
2 lb. ground lamb
kosher salt and freshly ground pepper
6 pita rounds
arugula
1 c. loosely packed fresh mint leaves
1 c. fresh cilantro
4 tbsp. slivered toasted almonds
3/4 c. extra-virgin olive oil, plus more if needed
1 bag Lipton Green Tea with Mint
1/2 c. crumbled feta cheese
kosher salt and freshly ground black pepper
Preparation
Step 1Gently mix all ingredients in a bowl until well combined. Step 2Form into 6 patties to fit pita, about ½ inch thick. Step 3Heat pan over medium high heat. Add olive oil, and cook each patty (about 5 minutes for medium). Step 4To make the pesto, cut the Lipton Green Tea with Mint tea bags open and pour the tea leaves into the of a food processor. Add mint, cilantro, and toasted almonds. Blend, adding oil slowly until a thin paste forms. Add feta and pulse a few times to break apart. Season with salt and pepper.
