android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube

Lamb Cutlets with Sun-Dried Tomato, Feta, and Olive Stuffing

  • People

    Serves 2

  • Prep Time

    20 min.

  • Barbecue Time

    4 to 6 min.

People
Serves 2
Prep Time
20 min.
Barbecue Time
4 to 6 min.

the Ingredients

Lamb Cutlets
  • 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

Instructions

  • 01 Prepare the barbecue for direct cooking over medium-high heat (200° to 240°C).
  • 02 Create a pocket in each lamb cutlet by cutting an incision at the top, near where the bone meets the flesh.
  • 03 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.
  • 04 Lightly drizzle the cutlets with olive oil and season with salt and pepper.
  • 05 Barbecue the cutlets over direct medium-high heat, with the lid closed, until cooked to your liking, 2 to 3 minutes per side.
Ingredients
Instructions

What do you need?

Recommended Tools