Prepare the barbecue for direct cooking over medium-high heat (200° to 240°C).
Create a pocket in each lamb cutlet by cutting an incision at the top, near where the bone meets the flesh.
In a bowl fold together the sun-dried 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. Stuff each cutlet pocket with an equal amount of the mixture.
Lightly drizzle the cutlets with olive oil and season with salt and pepper.
Barbecue the cutlets over direct medium-high heat, with the lid closed, until cooked to your liking, 2 to 3 minutes per side.
Barbecue the cutlets over medium-high heat, with the lid closed, until cooked to your liking, 2 to 3 minutes per side.
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