1.Combine lamb, rind, za’atar and oil in medium bowl.
2.Cook lamb in heated, oiled large frying pan over high heat until cooked to your liking. Cover lamb, stand 10 minutes then slice thinly.
3.Spread inside of pittas with baba ghanoush, fill with lamb and rocket.
Lamb can be prepared and refrigerated the day before, but is best cooked on the morning of the picnic. Fill the pittas as close to departure time as possible. Baba ghanoush is a roasted eggplant (aubergine) dip or spread. It is available from delicatessens and most supermarkets.