3 tablespoons olive oil, divided
1 tablespoon cider vinegar
teaspoon red pepper flakes
teaspoon dried oregano
Salt and ground black pepper
2 pounds lamb rib chops
2 red bell peppers, cored and quartered
4 large pita pocket breads
cup crumbled feta cheese
2 tablespoons fresh oregano leaves
In a medium bowl, whisk together 2 tablespoons of the olive oil, the vinegar, red pepper flakes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Carefully cut the meat from the bones, then add the meat to the bowl. Toss well to coat, then refrigerate for 15 minutes.
Heat the grill to medium-high. Coat the grates with cooking spray.
Use the remaining 1 tablespoon oil to rub all sides of the pepper quarters. Arrange the peppers on the grill and cook until solid grill lines form on the bottoms. Turn the peppers, then continue grilling.
Add the lamb to the grill and cook for 1 to 11/2 minutes per side.
To assemble the wraps, place 4 rounds of lamb down the center of each pita. Top with grilled peppers, crumbled feta and fresh oregano. Season with salt and pepper.
@Recipe nutrition:Nutrition values per serving: 689 calories, 46 g fat (18 g saturated), 48 g carbohydrates, 7 g fiber, 23 g protein, 81 mg cholesterol, 805 mg sodium.
J.M. Hirsch, Associated Press