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