Before you start, preheat oven to 220°C (or 200°C fan bake). Preheat two oven trays (or pizza stones if you have them).
Prep carrot. Heat oil in a large fry-pan on high heat. Add carrot and Greek spiced and cook for 2-3 minutes, until fragrant. Add lamb and cook for about 5 minutes, breaking up with a wooden spoon as it cooks, until browned. Add salt, tomato paste and stock, bring to a simmer and cook for 3-4 minutes, until thickened. Season to taste with salt and pepper.
Divide lamb between bases, spread out and crumble over feta. Transfer pide to preheated trays and cook for 12-14 minutes, until the bases are crisp and golden around the edges. Swap trays halfway through cook time to ensure even cooking. Cut into slices.
Prep garlic and cucumber. Combine garlic, cucumber and yoghurt together in a small bowl. Season to taste with salt and pepper.
Prep lettuce and tomato. Toss in a large bowl with vinegar. Season to taste with salt and pepper.
Serve lamb pide topped with tzatziki and sweet chill sauce. Serve salad on the side.