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Honey Garlic Butter Lamb Cutlets

Honey Garlic Butter Lamb Cutlets

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  • Author: Maria
  • 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

Units Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Set Aside: Remove the cutlets from the pan and discard the garlic and rosemary.
  5. 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.
  6. 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.
  7. 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

Find it online: https://cooktune.com/honey-garlic-butter-lamb-cutlets/