"Time you enjoy wasting is not wasted time." Marthe Troly-Curtin

Sunday, June 6, 2010


Yield: 4 servings 

3 tablespoons olive oil, divided 
1 tablespoon cider vinegar 
1/4 teaspoon red pepper flakes 
1/2 teaspoon dried oregano 
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 

1. In a medium bowl, whisk together 2 tablespoons olive oil, vinegar, red pepper flakes, dried oregano, 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Carefully cut the meat from the bones, then add the meat to the bowl. Toss well to coat, then refrigerate for 15 minutes.

3. Heat the grill to medium-high. Coat the grates with cooking spray.

4. Rub all sides of the bell pepper quarters with the remaining 1 tablespoon oil. 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 1 1/2 minutes per side.

5. 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 to taste.

Per serving: 689 calories; 46g fat; 18g saturated fat; 81mg cholesterol; 23g protein; 48g carbohydrate; 7g fiber; 805mg sodium. 

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