Lamb Cutlets with Sun-Dried Tomato, Feta, and Olive Stuffing
8 thick cut lamb cutlets
½ cup cup semi- sundried tomatoes, finely chopped
¼ cup cup Kalamata olives, finely chopped
½ tsp teaspoon dried Italian herbs
1 tsp teaspoon olive oil, plus extra to drizzle
Sea salt
Freshly ground black pepper
75 g grams feta, roughly chopped
1
Prepare the barbecue for direct cooking over medium-high heat (200° to 240°C).
2
Create a pocket in each lamb cutlet by cutting an incision at the top, near where the bone meets the flesh.
3
In a bowl fold together the sun-dried tomatoes, olives, Italian herbs, 1 teaspoon olive oil, and season with salt and pepper. Add the feta and gently combine, creating a paste with lumps of feta. Stuff each cutlet pocket with an equal amount of the mixture.
4
Lightly drizzle the cutlets with olive oil and season with salt and pepper.
5
Barbecue the cutlets over direct medium-high heat, with the lid closed, until cooked to your liking, 2 to 3 minutes per side.
Ingredients
8 thick cut lamb cutlets
½ cup cup semi- sundried tomatoes, finely chopped
¼ cup cup Kalamata olives, finely chopped
½ tsp teaspoon dried Italian herbs
1 tsp teaspoon olive oil, plus extra to drizzle
Sea salt
Freshly ground black pepper
75 g grams feta, roughly chopped