Preheat the oven to gas 6, 200°C, fan 180°C. Place the cherry tomatoes onto a small baking tray, drizzle with a little olive oil, season and roast for 10-15 minutes.
Meanwhile, drizzle the lamb steaks with a little olive oil and then rub on the spice and season well. Heat a griddle pan until smoking hot. Fry the lamb steaks for 4 minutes each side or until just cooked but still slightly pink in the middle. Remove from the heat and leave to rest for 5 minutes covered with foil.
For the tzatziki, put the yogurt into a small bowl. Grate the cucumber into a clean tea-towel and then squeeze out the excess water. Add the grated cucumber to the yogurt and then add the cumin, a squeeze of lime juice and mint and season to taste. Set aside.
To serve, cut open the pitta and fill the pockets or make an open sandwich. Thickly slice the lamb, then spread each bread with a dollop of tzatziki, top with the meat, a little crumbled feta, some roasted tomatoes and a handful of rocket.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.