Okay, let’s talk about lamb cutlets—but not just any cutlets. We’re giving them the royal treatment with a sticky, savory-sweet honey garlic butter glaze that’s going to make your taste buds do a happy dance. These beauties are tender, juicy, golden-edged, and kissed with a buttery garlic punch that’s balanced perfectly by rich honey. Honestly, this is the kind of dish that turns an ordinary night into something chef’s kiss special.
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Whether you’re whipping them up for a date night, a Sunday family feast, or just treating yourself (as you should!), this one’s a game-changer. It’s that golden trifecta of quick, flavorful, and oh-so-satisfying. Let’s get into it.
Why You’ll Love Honey Garlic Butter Lamb Cutlets
Versatile: Serve it with mashed potatoes, grilled veggies, or even just a simple salad—it works with anything. Whether it’s a cozy dinner for two or a dinner party main, these cutlets are always the star.
Budget-Friendly: You don’t need a full rack of lamb to impress. A few good-quality cutlets go a long way, especially with this magic sauce.
Quick and Easy: These cook in minutes. Literally. You’ll spend more time licking the spoon than standing over the stove.
Customizable: Want it extra garlicky? Go for it. Like it spicy? Add a dash of chili flakes. This sauce is a blank canvas for your flavor preferences.
Crowd-Pleasing: That sweet-savory garlic butter glaze? A certified crowd-pleaser. Even people who say they’re “meh” on lamb will ask for seconds.
Ingredients in Honey Garlic Butter Lamb Cutlets
Here’s what makes these lamb cutlets next-level delicious:
Lamb Cutlets: The star of the show. Tender, flavorful, and quick to cook. You want them with a little marbling for that juicy bite.
Garlic: Bold, fragrant, and absolutely essential. It caramelizes into little golden nuggets of flavor when cooked in butter.
Butter: Brings richness and gives the garlic that irresistible nutty edge when browned slightly.
Honey: Sweet and sticky, it balances the savory richness of the lamb and garlic like a dream.
Soy Sauce (optional): Just a splash adds umami depth and helps balance the sweetness.
Salt & Pepper: Basic seasoning, big impact. Don’t be shy—season those cutlets generously.
Olive Oil: For searing the lamb to golden perfection.
Fresh Herbs (optional): A sprinkle of rosemary, thyme, or parsley at the end adds color and freshness.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s dive into the steps to create this flavorful masterpiece:
Preheat Your Equipment: Heat a large skillet over medium-high heat. You want it nice and hot to get that golden crust on the lamb.
Season the Lamb: Generously season both sides of the lamb cutlets with salt and pepper.
Sear the Cutlets: Add olive oil to the hot pan. Sear the lamb for 2–3 minutes per side until browned and just cooked through. Remove and set aside on a warm plate.
Make the Sauce: In the same pan, reduce heat to medium. Add butter and let it melt. Stir in minced garlic and sauté for 30 seconds until fragrant.
Add the Honey: Pour in the honey (and soy sauce if using), stirring until everything is bubbling gently and slightly thickened. This only takes a minute or two.
Return the Lamb: Add the lamb cutlets back into the pan, spooning the sauce over them until well-coated and glossy.
Finishing Touches: Sprinkle with fresh herbs if using. Let everything sit for a minute off the heat so the flavors settle.
Serve and Enjoy: Plate them up hot with a drizzle of the sauce over the top. Grab a fork (and maybe a piece of bread to mop up that glaze)—you’re in for a treat.
How to Serve Honey Garlic Butter Lamb Cutlets
There are so many tasty ways to build a beautiful plate around these lamb cutlets:
Mashed Potatoes: Creamy, buttery mashed potatoes make the perfect base for soaking up that honey garlic glaze.
Roasted Veggies: Try carrots, Brussels sprouts, or green beans for a vibrant, flavorful contrast.
Rice or Quinoa: A light, fluffy grain gives you something to balance the richness of the dish.
Crispy Bread: A crusty baguette or warm dinner rolls for mopping up sauce? Yes, please.
Fresh Salad: A simple mixed greens salad with vinaigrette helps cut the richness and keep things balanced.
Don’t forget presentation—stack those cutlets with the bone facing out, drizzle with glaze, and sprinkle herbs like a fancy chef (you are!).
Additional Tips
Rest the Meat: Let the cutlets rest for a few minutes before serving to keep them juicy.
Caramelization is Key: Don’t rush the sear—it’s where all that flavor comes from.
Sauce Variations: Try adding lemon juice for brightness, or a dash of chili flakes for heat.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a pan with a splash of water or broth.
Make it a Meal: Pair with a glass of red wine or a crisp white for the ultimate dinner vibe.
FAQ Section
Q1: Can I use another cut of lamb instead of cutlets?
A1: Yes! Lamb chops or loin chops work well too. Just adjust cooking time based on thickness.
Q2: Can I make this ahead of time?
A2: You can prep the sauce ahead and sear the lamb just before serving for best results.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.
Q4: Can I freeze this dish?
A4: Cooked lamb cutlets freeze well. Freeze with sauce in a sealed container for up to 2 months.
Q5: What’s the best way to reheat it?
A5: Reheat in a skillet over low heat with a splash of water or broth until warmed through.
Q6: Can I double the recipe?
A6: Definitely! Just make sure not to overcrowd the pan—sear in batches if needed.
Q7: What if I don’t have honey?
A7: You can sub with maple syrup or brown sugar, though the flavor will be slightly different.
Q8: Can I make this spicy?
A8: Add chili flakes or a splash of hot sauce to the glaze for a sweet-spicy combo.
Q9: What herbs pair best?
A9: Rosemary, thyme, parsley, or even a little mint if you want a fresh twist.
Q10: Will this work with beef or pork?
A10: Absolutely! This honey garlic butter sauce is super versatile—try it with pork chops or steak.
Final Thoughts
So, what do you think? Are you already dreaming about that sticky, garlicky glaze and those perfectly seared lamb cutlets? Because same. This Honey Garlic Butter Lamb Cutlets recipe is what we call “impressive without the stress.” It’s fancy enough for guests, easy enough for weeknights, and delicious enough to crave any day of the week.
Print
Honey Garlic Butter Lamb Cutlets
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 8 hours 18 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Description
Honey Garlic Butter Lamb Cutlets are a perfect blend of sweet, savory, and aromatic flavors. Marinated with a mix of spices, then cooked in a buttery garlic sauce with a honey glaze, these lamb cutlets are tender, juicy, and perfect for any special occasion or a busy weeknight dinner. #LambCutlets #HoneyGarlicLamb #EasyLambRecipes #GarlicButterLamb #LambDinner #SpecialOccasionMeals #QuickDinner #ImpressiveMeals
Ingredients
- 12 lamb cutlets
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons olive oil
- 2 tablespoons olive oil (for cooking)
- 1/4 cup Westgold butter
- 6 garlic cloves (minced)
- 3 sprigs fresh rosemary
- 3 whole garlic cloves (for basting)
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 1/2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- Salt, to taste
- Black pepper, to taste
- Fresh parsley (for garnish)
Instructions
- Marinate: Place the lamb cutlets into a large bowl and combine with the sweet paprika, garlic powder, onion powder, dried oregano, and olive oil. Mix with your hands until the lamb cutlets are well coated in the spices. Cover and refrigerate for a minimum of 15 minutes, or ideally overnight.
- Cooking Cutlets: Pour 2 tablespoons of olive oil in a large cast iron pan set over medium-high heat. Once the oil is hot, add the lamb cutlets and cook for 1-2 minutes on each side, or until a golden crust has formed on the outside. Flip them over and cook for 30 seconds on the other side.
- Baste: Add the butter, garlic cloves, and rosemary sprigs to the pan. Once the butter is melted, baste the meat with the butter for 1 minute. The meat should still be quite tender to touch, as we want it a little more on the underdone side for this step.
- Set Aside: Remove the cutlets from the pan and discard the garlic and rosemary.
- Glaze: Set the pan over medium heat, then add the honey, brown sugar, lemon juice, Worcestershire sauce, soy sauce, and minced garlic and cook until the sauce is thick and sticky, about 3 minutes, stirring frequently. Season to taste with salt and pepper.
- Coat in Sauce: Turn the heat to low and add the cutlets back into the pan. Baste the meat with the sauce for 1 minute on each side to allow the meat to heat through.
- Serve: Let the cutlets rest for 5 minutes, then garnish with fresh parsley and serve immediately.
Notes
- If you’re short on time, marinating for at least 15 minutes will still provide great flavor, but for the best results, marinate overnight.
- This dish pairs well with mashed potatoes, roasted vegetables, or a simple green salad.
- Adjust the level of honey or sugar to your taste if you prefer a sweeter or less sweet glaze.
Nutrition
- Serving Size: 1 cutlet
- Calories: 250
- Sugar: 9g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 75mg