Hot Chili Lamb in Pita Pockets

Ingredients

• 4 whole-wheat pita breads
• 2 tablespoons extra virgin olive oil
• 14 ounces boneless leg of lamb or neck fillet, trimmed of fat and thinly sliced
• 1 large garlic clove, crushed
• 1 tablespoon finely chopped fresh gingerroot
• 2 tablespoons harissa (hot chili sauce)
• 4 tablespoons roughly chopped fresh mint or cilantro, or to taste
• 4 tablespoons plain low-fat yogurt
• 1/2 cup crisp green salad leaves, shredded
• 1/2 red onion, thinly sliced
• 1 (3-inch) piece cucumber, diced Juice of 1/2 lemon
• Salt and pepper