• Cut a small corner from the ground lamb packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.
• Finely chop, press, or grate the garlic.
• Set aside half the sumac for the cucumber yogurt.

In a large bowl, combine the ground lamb, garlic, and half the sumac. Season generously with salt and pepper and mix gently until just combined. Using wet hands, form the mixture into six [twelve] ½-inch-thick patties.

In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Working in batches if needed, add the patties and cook, turning once, until browned, 2 to 3 minutes per side for medium. Transfer to a paper-towel-lined plate.
While the patties cook, prepare the cucumber yogurt and mixed greens.

• Peel the cucumber if desired, cut into enough ¼-inch pieces to measure 1 cup [2 cups].
• Measure 1 tablespoon [2 TBL] spicy green harissa; set aside the rest for the wraps.

In a small bowl, stir together the yogurt, cucumber, remaining sumac, and 1 teaspoon [2 tsp] oil. Season to taste with salt and pepper.
In a medium bowl, toss together the mixed greens and 1 tablespoon [2 TBL] green harissa or as much as you like. Season to taste with salt and pepper.

Arrange the lavash on a cutting board. Working with 1 lavash at a time, spread as much of the remaining green harissa as you like on each lavash. Arrange the lamb patties and mixed greens on top. Spoon on the cucumber yogurt. Roll each lavash into a wrap. Cut the wraps in half on the diagonal.

Transfer the wraps to individual plates and serve.