Lamb Cutlets with Sundried Tomato, Feta and Olive Stuffing

  • Prep Time
    10 mins
  • Cook Time
    6 mins
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 8 thick cut lamb cutlets
  • 1/2 cup semi- sundried tomatoes, finely chopped
  • 1/4 cup Kalamata olives, finely chopped
  • 1/2 teaspoon dried Italian herbs
  • 1 teaspoon olive oil, plus extra to drizzle
  • Sea salt
  • Freshly ground black pepper
  • 75 g feta, roughly chopped


Step 1
Prepare the barebcue for direct cooking over medium-high heat (200°C to 240°C).

Step 2
Create an incision at the top of the cutlet, near where the bone meets the flesh, create a pocket for the stuffing.

Step 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.

Step 4
Lightly drizzle the cutlets with olive oil and season with salt and pepper.

Step 5
Barbecue the lamb cutlets over direct medium-high heat, with the lid closed, for 2 to 3 minutes per side or until cooked to your liking.