Gyros

Tzatziki Sauce:
Toss the cucumber with the salt in a colander set over a bowl and let drain for 30 minutes.

Combine the yogurt, drained cucumber, lemon juice, garlic and mint in a bowl. Season to taste.

Lamb:
Heat oven to 350ºF. Trim the top quarter off each pita bread. Stack the pitas and wrap them tightly with foil. Tear the trimmed quarters into 1-inch pieces (about 1/3 cup) and set aside.

In the bowl of a food processor, process the onion, lemon juice, mint, garlic, salt, pepper and pita bread pieces until it makes a smooth paste, about 30 seconds. Transfer the paste to a medium bowl and add the lamb. Gently mix together until thoroughly combined. Divide the lamb mixture into 6 equal portions and roll into balls. Gently flatten the balls into round disks, about 1/2 inch thick and 2 1/2 inches in diameter.

Place the foil-wrapped pitas directly on the oven rack and heat for 10 minutes. Meanwhile, heat the oil in a 12-inch skillet over medium heat until just smoking. Add the lamb patties and cook until well browned and crust forms, 3 – 4 minutes.

Turn the patties over, and cook until well browned and a crust forms on the second side, about 5 minutes longer. Transfer the patties to a paper-towel lined plate.

Assembly:
Spread tzatziki sauce inside each pita. Divide the patties evenly among the pitas and add tomato slices, shredded lettuce, and feta. Serve.