Lamb Cutlets with Sun-Dried Tomato, Feta, and Olive Stuffing
Yields2 ServingsPrep Time20 minsCook Time6 minsTotal Time26 mins 8 thick cut lamb cutlets ½cupcup semi- sundried tomatoes, finely chopped ¼cupcup Kalamata
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Kitchen scale
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
Ingredients
- 8 thick cut lamb cutlets
- ½ cup cup semi- sundried tomatoes, finely chopped
- ¼ cup cup Kalamata olives, finely chopped
- ½ tsp teaspoon dried Italian herbs
- 1 tsp teaspoon olive oil, plus extra to drizzle
- Sea salt
- Freshly ground black pepper
- 75 g grams feta, roughly chopped
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