Four ways with LAMB CUTLETS

Using a small sharp knife, cut a slit in the side of

12 French-trimmed without cutting all the way through, then open out flat. Combine 185g coarsely grated , ¼ cup chopped , 1 crushed clove , 3and and ⅓ cup . Place 1½ tablespoons haloumi stuffing on each cutlet, fold over to enclose; press firmly. Season. Cook cutlets on a heated oiled grill plate (or grill pan or barbecue), on medium-high heat for 3 minutes each side for medium or until cooked as desired.