Put lamb, onion, garlic, oregano and cumin into a large bowl; season and mix to combine. Heat oil in a large non-stick frying pan over a medium-high heat; cook lamb mince, in batches, if necessary, for 4 to 5 minutes, breaking up lumps with a wooden spoon, until browned and cooked through.
Meanwhile, combine all ingredients for tomato salsa in a bowl. Season and stir to combine.
Serve the mince with pita pockets, tomato salsa, cucumber, baba ganoush and tzatziki. Garnish with extra mint leaves.
Tips
This mince mixture can be shaped into rissoles and served with brioche buns or rolled into small meatballs and simmered in tomato passata.
If gluten intolerant replace the pita with little gem lettuce leaves.
Leftovers can be served warm on toast or spooned into sub rolls with iceberg lettuce.
