Recipe: Grilled marinated lamb wraps with feta

Published: Wednesday, Mar. 20, 2013 - 12:00 am | Page 2D

Prep time: 25 minutes, including marinating time

Cook time: 8 minutes

Serves 4

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.

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