Lamb Pita with Tzatziki Sauce
For the tzatziki, peel the cucumber, cut in half lengthwise, remove seeds with a spoon and grate. Sprinkle the cucumber with salt and let stand for 15 minutes until the liquid has released. Drain and pat dry. Peel and press 1 clove of garlic through a garlic press. Blend the garlic with the yogurt and lemon juice until smooth. Stir in the cucumber and season with salt and pepper.
For the marinade for the meat, peel and press the second clove of garlic through a garlic press. Stir the olive oil with the garlic and season with salt, pepper, thyme and rosemary. Shred the lamb meat and stir into the marinade. Let marinate for 1 hour in the refrigerator.
Peel and slice the onion into rings. Warm the pita bread in a hot 200°C (approximately 390°F) oven.
Brown the marinated meat in a hot pan and season with salt and pepper to taste. Top the pita with the meat, onions and olives and serve with tzatziki sauce.