In a large bowl, mix the crust ingredients – ground lamb, dried herbs, dill, garlic, salt and pepper.
Divide the meat in half. Press half the meat into an 8″ round pie pan*. Repeat with the other half.
Bake for 10-15 min or until cooked through. Remove from the oven and drain off any liquid in the pan.
Now it’s time to do the toppings. I added the green bell pepper first, then popped it back in for another 5 minutes to soften it up. Then, I took out the crust, added the rest of the toppings – arugula leaves, cucumber, tomato, red onion and olives – and chopped it into 4 pieces while it was on a cutting board. Drizzle with the dressing before serving.