Directions

1. Prepare the stuffing by mixing the crumbled feta cheese with the pork sausage or chorizo. Add a dash of Magic Dust Hot seasoning and mix thoroughly.
2. Use a sharp knife to create pockets in the middle of each lamb cutlet, being careful not to cut through the other side.
3. Stuff each cutlet's pocket with the prepared mixture, dividing it equally among them. Press gently to pack the stuffing.
4. Drizzle a bit of olive oil over the surface of the cutlets, then generously sprinkle both sides with Sunday Roast seasoning.
5. Preheat your smoker to 230°F/110°C following the manufacturer's instructions.
6. Place the stuffed cutlets in the smoker and cook until they reach an internal temperature of 145°F/63°C.
7. Remove the cutlets from the smoker and allow them to rest for 5-10 minutes, allowing the flavours to meld and the meat to become tender.
8. Serve and enjoy!