I am not vegetarian but eat meat very rarely these days- probably no more than once or twice a month. When i do, i am often cooking for one as my husband is vegetarian, so i like dishes that can be easily scaled down. Here’s a Greek way with lamb from Jill Dupleix.
Combine the marinade ingredients in a bowl. Slice the lamb finely but roughly at different angles. Add the lamb to the bowl and turn to coat. Leave to marinate for at least an hour until ready to cook.
Heat a non stick frying or griddle pan and sear the lamb over a high heat, tossing it in the pan until crisped on the edges but still a little pink inside. Add the oregano and thyme and toss well.
Heat the pitta in a warm oven or dry frying pan for 3 minutes. Place a pitta on each plate, add a spoonful of yoghurt, pile the lamb on top and scatter over the feta.
Serve with the lemon quarters for squeezing.