Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           olive oil
   2      tablespoons   lemon juice
   1      tablespoon    finely-chopped lemon zest
   4                    garlic cloves -- coarsely chopped
   2      tablespoons   coarsely-chopped rosemary leaves
   1 1/2  pounds        lamb tenderloin
   4                    pocket-less pitas or lavash
                        ***tomato salad***
   1                    cucumber -- peeled, and
                        cut into 1/2" dice
   2                    tomatoes -- cut into 1/2" dice
   1      small         red onion -- finely sliced
   2      tablespoons   mint chiffonade
                        salt -- to taste
                        freshly-ground black pepper -- to taste
                        ***feta yogurt sauce***
   1      cup           yogurt -- drained
     1/4  cup           crumbled feta cheese
     1/4  teaspoon      cumin
   1      tablespoon    lemon juice
   2                    garlic clove -- finely chopped

Preparation:

Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes. Feta Yogurt Sauce: Mix all ingredients in a small bowl and refrigerate for 1 hour. Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.