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Add lamb, rosemary, oregano, garlic, onion, salt, egg yolk, breadcrumbs, and 1 teaspoon olive oil to a large bowl. Mix until combined. Do not over mix.
Form into 15 thin patties.
Heat a large griddle or cast-iron skillet to a medium-high heat, drizzle with a little bit of olive oil. Add patties to the griddle or skillet, use a spatula to flatten the patties as much as your can. Cook until golden brown and crispy, about 2-3 minutes. Flip and cook another 1-2 minutes.
While the patties cook, add the Greek yogurt, dill and lemon juice to a small bowl. Season with salt and pepper. Stir until combined. Season to taste with salt and pepper.
Cut a slit in each pita wide enough to fit patties in. Stuff cooked patties in the pita, spoon a little bit of dill sauce in and layer cucumbers on top. Garnish with more dried dill.