1Preheat oven to hot, 200 C. Line two oven trays with baking paper.
2In a shallow dish, combine lamb, juice and zest, seasoning and garlic.
3In a large bowl, toss kumara with half oil and divide in a single layer between trays. Season. Bake 15 to 20 mins until golden and tender.
4Preheat a barbecue or chargrill on high. Cook pita bread 1 min each side until grill marks appear.
5In a large frying pan, heat remaining oil on high. Cook lamb 2 to 3 mins each side until cooked to taste. Rest, covered loosely with foil, 2 mins, then slice.
6Divide lettuce, tomato and beetroot between four bowls. Add lamb and kumara chips. Sprinkle with feta. Finish with tzatziki, olives and mint leaves. Accompany with broken pita.
Photo: Rob Shaw/BauerSyndication.com.au