Lamb Pitas with Tomato, Scallions and Mint Yogurt Dressing

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4 pita breads

1 pound leftover roast leg of lamb

1 cup chicken broth

1 tablespoon extra-virgin olive oil, 1 turn of the pan

3 plum tomatoes, seeded and diced

4 scallions, sliced thin on an angle

Salt and pepper

1 cup plain yogurt

1 teaspoon ground cumin, eyeball it

1/2 teaspoon ground coriander, eyeball it

2 tablespoons finely chopped fresh mint leaves, 4 sprigs