Juicy lamb cutlets on the bone

Ingredients:

Marinade

• 1 bone-in lamb loin (about 8 bones)
• Half a lemon
• 1/4 cup olive oil
• 2 cloves of garlic, chopped
• 1 tbsp chopped fresh rosemary leaves + sprigs for serving
• 0.5 tsp salt
• 0.5 tsp freshly ground black pepper

Filling

• 0.5 cup crumbled feta
• 1/4 cup sun-dried tomatoes in oil, chopped
• 1/4 cup pitted Kalamata olives, coarsely chopped
• 2 tbsp. l. chopped parsley
• 0.5 tsp freshly ground black pepper
• Mix all ingredients

Preparation:

1. Marinade:
   
   Finely grate the lemon zest, being careful not to grab the bitter white pith. Save the lemon juice for cocktails or add a little to the marinade if you like a citrusy flavor. Combine all the marinade ingredients.
2. Lamb:
   
   Cut the pork loin in half crosswise, leaving four bones in each piece. Insert a long, thin knife into one end of the meat and push it in until the tip emerges from the other end. Then remove the knife and insert the handle of a wooden spoon into the same hole, widening the opening for stuffing. Using your fingers, press half the filling into the pork loin, ensuring it is evenly distributed. Repeat with the other half.
3. Place the lamb in a zip-lock bag, pour the marinade over it, and rub it in lightly. Let it marinate for at least 1 hour, but preferably 4 hours.
4. Preheat oven to 425°F (220°C). Roast the lamb for 25 minutes for medium-rare, or until a meat thermometer inserted into the thickest part of the loin registers 130°F (57°C). Let the lamb rest for 10 minutes (this will allow the lamb to continue cooking and the juices to redistribute evenly).
5. Cut into individual bone-in patties. Fan them out on a plate, garnish with a sprig of rosemary, and serve.