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Photo of Italian-style stuffed lamb cutlets by WW

Italian-style stuffed lamb cutlets

Total Time
25 min
15 min
10 min


Semi-dried tomatoes

cup(s), (50g), finely chopped

Fresh basil

¼ cup(s), finely shredded

Reduced fat feta cheese

125 g, crumbled

Lamb Frenched cutlet or rack, raw

384 g, (Buy 8x60g cutlets), fat trimmed

Orange sweet potato (kumara)

400 g, cut into ribbons


1 large, cut into ribbons

Olive oil

1 tbs

Eggplant, cooked without added fat

100 g, chargrilled

Red onion

1 small, thinly sliced


125 g, baby

Balsamic vinegar

2 tbs


1 medium, cut into wedges


  1. 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.
  2. 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.
  3. 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.
  4. Combine sweet potato, zucchini, eggplant, onion, rocket, vinegar and remaining feta in a bowl. Serve lamb with salad and lemon wedges.


TIPS: You can use toothpicks to close pockets in lamb if you wish. Just remember to take them out before serving. Add it: 125g chopped roasted red capsicum (not in oil) in Step 4. Swap it: Lamb for 4 x 150g lean pork butterfly steaks.