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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