Prepare the barbecue for direct cooking over medium-high heat (200° to 240°C).
Lamb Cutlets with Sun-Dried Tomato, Feta, and Olive Stuffing
- Prep Time20 min
- Cook Time10 min
- Total Time30 min
Ingredients
- 8 thick cut lamb cutlets
- ½ cup semi- sundried tomatoes, finely chopped
- ¼ cup Kalamata olives, finely chopped
- ½ teaspoon dried Italian herbs
- 1 teaspoon olive oil, plus extra to drizzle
- Sea salt
- Freshly ground black pepper
- 75 grams feta, roughly chopped
Method
1
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.