Italian-style stuffed lamb cutlets
⅓ cup(s), (50g), finely chopped
¼ cup(s), finely shredded
reduced fat feta cheese
125 g, crumbled
French trimmed lamb cutlet(s) or rack(s)
384 g, (Buy 8x60g cutlets), fat trimmed
orange sweet potato (kumara)
400 g, cut into ribbons
1 large, cut into ribbons
Eggplant, baked without fat
100 g, chargrilled
1 small, thinly sliced
125 g, baby
1 medium, cut into wedges
- Combine tomatoes, basil and half the feta in a bowl. Using a small sharp knife, cut a slit into the side of each lamb cutlet to make a pocket. Fill pockets with tomato mixture, pressing cut edge to seal (see tip). Season lamb with salt and pepper.
- Lightly spray a chargrill or barbecue with oil and preheat over high heat. Cook lamb for 3–4 minutes each side or until cooked to your liking. Transfer to a plate. Cover lamb with foil and set aside to rest for 5 minutes.
- Meanwhile, combine sweet potato, zucchini and oil in a bowl. Season with salt and pepper. Cook sweet potato and zucchini for 1–2 minutes each side or until browned and tender.
- Combine sweet potato, zucchini, eggplant, onion, rocket, vinegar and remaining feta in a bowl. Serve lamb with salad and lemon wedges.