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Lamb Cutlets with Sundried Tomato, Feta and Olive Stuffing
Yields2 Servings
Cook Time10 minsTotal Time25 mins
 8 Thick cut lamb cutlets
 0.50 cup Semi- sundried tomatoes, finely chopped
 0.25 cup Kalamata olives, finely chopped
 0.50 tsp Dried Italian herbs
 1 tsp Olive oil, plus extra to drizzle
 Sea salt, to taste
 Freshly ground black pepper, to taste
 75 g Feta, roughly chopped
1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

2

Create an incision at the top of the cutlet, near where the bone meets the flesh, create a pocket for the stuffing.

3

In a bowl fold together the sundried 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.

4

Lightly drizzle the cutlets with olive oil and season with salt and pepper.

5

Once the barbecue has preheated, barbecue the lamb cutlets over high heat for two to three minutes per side.

Ingredients

 8 Thick cut lamb cutlets
 0.50 cup Semi- sundried tomatoes, finely chopped
 0.25 cup Kalamata olives, finely chopped
 0.50 tsp Dried Italian herbs
 1 tsp Olive oil, plus extra to drizzle
 Sea salt, to taste
 Freshly ground black pepper, to taste
 75 g Feta, roughly chopped

Directions

1

Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.

2

Create an incision at the top of the cutlet, near where the bone meets the flesh, create a pocket for the stuffing.

3

In a bowl fold together the sundried 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.

4

Lightly drizzle the cutlets with olive oil and season with salt and pepper.

5

Once the barbecue has preheated, barbecue the lamb cutlets over high heat for two to three minutes per side.

Lamb Cutlets with Sundried Tomato, Feta and Olive Stuffing
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