3 tablespoons olive oil, divided
1 tablespoon cider vinegar
1/4 teaspoon red-pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon salt, plus more to taste
1/4 teaspoon ground black pepper, plus more to taste
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, salt and pepper.

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

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

Use remaining 1 tablespoon oil to rub all sides of the pepper quarters. Arrange peppers on grill and cook until solid grill lines form on bottoms. Turn peppers, then continue grilling.

Add lamb to grill and cook for 1 to 1 1/2 minutes per side.

To assemble wraps, place 4 rounds of lamb down center of each of the pitas. Top with grilled peppers, the crumbled feta and fresh oregano. Season to taste with additional salt and pepper.

Makes 4 servings.