Instructions: To make yogurt-cucumber sauce: In a medium-sized bowl, stir together all ingredients. To make lamb burgers: In a small skillet, heat oil over low heat. Add pine nuts and saute until they begin to color, about 30 seconds.

Add garlic, and saute until light golden, about 30 seconds longer. Turn the mixture out onto a small plate and let cool. Prepare a grill or preheat the broiler. In a meat grinder or food processor using an on/off motion, grind lamb. In a large bowl, moisten breadcrumbs with wine or water. Add the ground lamb, the pine nut-garlic mixture, dill, mint, parsley, salt and pepper; mix thoroughly but lightly. Shape into four 3/4-inch-thick patties.

Grill or broil the patties on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Tuck the patties into pitas and top with yogurt-cucumber sauce.

Serves 4.

COMMENTS: Because you grind the lamb
yourself (a food processor does the job nicely), you can guarantee that the meat is the lean portion from the leg. 355 calories per serving: 10 grams

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