Keeping a grilled lamb dish tender and fast is all a matter of choosing the right cut.

For this recipe, I wanted something I could marinate briefly, toss on the grill for a few minutes, then shove into a pita bread with some roasted peppers and crumbled feta.

I ended up going with lamb rib chops, an incredibly tender cut most often prepared — and eaten — on the bone. But a quick slice with a paring knife turned the ribs into medallions just the right size for a wrap.

For this sandwich, I kept everything simple, and very Greek. The marinade is olive oil, red pepper flakes and oregano. For the acid, I went with cider vinegar for ease, but lemon juice would just as good (and more authentic).

Since I already had the grill going, I roasted my own red peppers. But for ease, bottled roasted red peppers would be fine. Crumbled feta and fresh oregano finish the sandwich. A mess of arugula and some grilled mushrooms would be good additions.

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GRILLED MARINATED LAMB WRAPS WITH FETA

Start to finish: 25 minutes

Servings: 4

• 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. 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.

Nutrition information per serving (values are rounded to the nearest whole number): 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.