Honey Garlic Butter Lamb Cutlets (Printer-Friendly Layout)
Succulent lamb cutlets glazed with honey, garlic and butter for a quick yet elegant meal that's ready in just 20 minutes.
# Ingredients You'll Need:
01 -
8 lamb cutlets (about 500g total), trimmed
02 -
2 tablespoons olive oil
03 -
3 tablespoons unsalted butter
04 -
4 cloves garlic, minced
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2 tablespoons honey
06 -
1 tablespoon soy sauce or tamari
07 -
1 teaspoon fresh rosemary, finely chopped
08 -
½ teaspoon salt
09 -
¼ teaspoon black pepper
→ Optional Garnish
10 -
Fresh parsley or rosemary sprigs
# Step-by-Step Instructions:
01 -
Pat the lamb cutlets dry with paper towels and season both sides with salt and pepper to enhance crust formation during searing.
02 -
Heat olive oil in a large skillet over medium-high heat until shimmering. Add lamb cutlets in a single layer without crowding and sear for 3-4 minutes per side until golden and cooked to an internal temperature of 145°F (63°C) for medium-rare. Transfer to a plate and cover loosely with foil.
03 -
Reduce heat to medium. In the same skillet, melt the butter then add garlic and sauté for 30 seconds until fragrant but not browned. Stir in honey, soy sauce, and rosemary, simmering for 2-3 minutes until slightly thickened and glossy.
04 -
Return the lamb cutlets to the skillet and spoon sauce over them, turning to coat evenly. Simmer gently for 1-2 minutes to allow the meat to absorb the flavors.
# Extra Tips and Tricks:
01 -
A splash of fresh lemon juice stirred into the sauce at the end adds brightness that balances the rich flavors
02 -
Fresh rosemary provides a more vibrant, aromatic quality than dried
03 -
For thicker cutlets, extend searing time slightly or finish in a 375°F oven for 5 minutes
04 -
Pairs well with creamy mashed potatoes, garlicky green beans, or crisp arugula salad
05 -
Leftovers keep refrigerated for up to 3 days; reheat gently on stovetop or low oven to maintain tenderness