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

Difficulty: easy
Fuel Type: Gas
  • People

    Serves 2

  • Prep Time

    20 min.

  • Barbecue Time

    4 to 6 min.

Ingredients
Instructions

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

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

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