Set a skillet over high heat and add the ground lamb. Let that start to sear & brown on one side, and add in the ground seasonings & salt over top.

Then, using a potato masher or wooden spoon, begin to break up the meat until the seasonings are well distributed and the texture is finely broken up. Lower the heat to medium and continue cooking for a few minutes.

While the meat continues to brown, mix together all white sauce ingredients in a bowl. Taste and adjust with more lemon juice or seasonings, if desired.

After 4-5 minutes, you should start to see some browning on the lamb from frying in its own rendered fat.

Once the meat mixture has deepened in color and cooked through, turn off the heat. Spritz the 1/4 lemon wedge over the lamb for a nice pop of brightness and acidity.

Taste and adjust with more salt or lemon juice if desired.

To a warmed flatbread, add a spoonful of white sauce, then add the sliced lettuce, pickles of choice, diced cherry tomatoes, a serving of lamb, then another drizzle of white sauce over top before wrapping it up tight. Optionally, you can add more toppings. Enjoy.