Stuffed Greek Lamb Cutlets

12 lamb cutlets
150g marinated feta chopped
parsley finely sliced
garlic minced
thyme
pitted kalamata olives about 150g chopped

Combine all of the above ingredients except the lamb.
Cut a slit along the width of the cutlet. Using your fingers, stuff a small quantity of the mixture inside the lamb. Too much and it will spill out or split the cutlet.
Brush with olive oil then season and a light coating of cumin. Bbq or grill.
Let rest and sprinkle with lemon juice.

Serve with a Greek salad or diced roasted potatoes, roasted capsicum and roasted cherry tomatoes.