In a bowl mix together the garlic, rosemary, thyme, canola oil and lamb. Leave to marinate for a minimum of 30 minutes
Heat non-stick frying pan to medium high heat, add the marinated lamb, and cook for 5 minutes. Remove the lamb from the pan and coarsely chop into small chunks.
Open up the top of the garlic bread foil wrapping and add lamb into the cut sections of the bread. Seal the foil again then place the garlic bread in the oven and cook for 15 minutes.
Remove the garlic bread from the foil and place on a serving plate.
To serve, top the garlic bread with capers, onion, tomato and feta. Scatter the mint and pomegranate seeds, then season with salt and pepper.
