Prep time: 25 minutes, including marinating time
Cook time: 8 minutes
A quick slice with a paring knife turns lamb rib chops into medallions just the right size for a wrap. Recipe from the Associated Press.
3 tablespoons olive oil, divided
1 tablespoon cider vinegar
1/4 teaspoon red pepper flakes
1/2 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
1/2 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 of 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, about 5 minutes. Turn the peppers, then continue grilling.
Add the lamb to the grill and cook for 1 to 1 1/2 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.
Per serving: 689 calories; 414 calories from fat; 46 g fat (18 g saturated; 0 g trans fats); 81 mg cholesterol; 48 g carbohydrate; 23 g protein; 7 g fiber; 805 mg sodium.