8 Thick Cut Lamb Cutlets
1/2 cup Semi Sun dried Tomatoes, finely chopped
1/4 cup Kalamata Olives, finely chopped
1/2 tsp Dried Italian Herbs
1 tsp Olive Oil, plus extra to drizzle
Sea Salt to taste
Freshly ground Pepper to taste
75 g Feta, roughly chopped
Set up your barbecue for direct cooking. Please refer to your handbook for further instructions. Preheat your barbecue for barbecuing.
Create an incision at the top of the cutlet, near where the bone meets the flesh, create a pocket for the stuffing.
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.
Lightly drizzle the cutlets with olive oil and season with salt and pepper.
Once the barbecue has preheated, barbecue the lamb cutlets over high heat for two to three minutes per side.