Instructions: In a medium mixing bowl combine apple juice, bread crumbs, onion, garlic, rosemary, and salt. Add ground lamb and mix well. Shape into four 3/4-inch-thick patties.

Grill patties on an uncovered grill directly over medium coals for 8 minutes. Turn patties and brush with mint jelly. Grill for 6 to 10 minutes more or until an instant-read thermometer inserted in side of patty registers 160 degrees, brushing once or twice with remaining jelly.

To grill by indirect heat: Arrange preheated coals around a drip pan in a covered grill. Test for medium heat above pan. Place patties on grill over drip pan. Cover and grill for 20 to 24 minutes or until no pink remains, turning patties and brushing with jelly halfway through grilling time.

Open pita bread halves. Line each with a lettuce leaf and a few cucumber slices. Place patties in pita bread halves with lettuce, cucumber, tomato, and yogurt. Serve with remaining pita bread halves.

This recipe yields 4 servings.

Comments: Melted mint jelly makes a lovely and easy glaze for these burgers. Warm the jelly over low heat to melt it.

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