Honey Garlic Butter Lamb Cutlets
Dec 02, 2024
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There are a few flavour combinations that are always a winner: lemon and fish, chocolate and berries, and lamb and garlic. That’s why this recipe is all about celebrating this classic flavour combination. I’ve used Westgold Butter to create these juicy, tender honey garlic butter lamb cutlets, and whether the temperature is dropping or rising, this is a special meal to satisfy all year ‘round.
Looking to serve this with some mash? For a lighter and different sort of mash, try our Olive Oil Mashed Potatoes. For a more traditional one, here's our Garlic Butter Mashed Potatoes.
Introduction
Garlic butter lamb is a classic and delicious recipe that brings together the rich flavor of lamb with the savory goodness of garlic butter. This dish is perfect for those looking to try something new and exciting while sticking to familiar flavors. The combination of garlic and butter creates a balanced and simple flavor profile that pairs beautifully with the rich, savory taste of lamb.
Whether you’re a seasoned cook or a beginner, garlic butter lamb is an excellent option for a weeknight dinner or a special occasion. The simplicity of the ingredients allows the natural flavors of the lamb to shine, making it a truly delightful recipe.
Ingredients
Once you have everything prepped, these cutlets cook up in only 8 minutes! Before you get cooking, let me tell you about a few standout ingredients.
- Lamb Cutlets: This cut is tender and flavorful, and comes from the rib section of a lamb. I recommend using cutlets that are about 1-1.5 inches thick, and have a good balance of fat and lean meat for optimal tenderness.
- Honey: Most of us pair lamb with mint sauce, paprika, or even lemon and black pepper, but honey is a less common choice! Lamb is decadent and rich, and the honey in the sauce balances it perfectly.
- Soy Sauce: Traditionally reserved for Asian cooking, soy sauce is becoming popular in other cuisines, as its complex, umami-rich flavour pairs well with many dishes. Soy sauce works beautifully in this recipe and cannot be skipped! For this recipe, I recommend a light soy sauce; avoid the thick, heavy ones that can be a little syrupy.
- Black Pepper: A pinch of freshly ground black pepper can further enhance the umami flavor of the soy sauce, adding a subtle heat that balances the sweetness of the honey.
See recipe card for full information on ingredients and quantities.
Variations
- Honey: Try using different varieties of honey with unique flavours. One with a stronger flavour rather than a delicate floral one would work best in this recipe to hold up to the other ingredients.
- Vegan Soy Sauce Alternative: Coconut aminos or liquid aminos are a great substitute for soy sauce if you're vegan.
- Herbs: Rosemary will always be my top choice, but other herbs like thyme and oregano also go beautifully with lamb, so feel free to use what you have on hand.
How to Make Honey Garlic Butter Lamb Cutlets
- Toss the lamb cutlets with the spices and olive oil until they are well coated, then let them marinate for at least 15 minutes (or overnight, preferably).
- Heat olive oil in a large pan, then cook the lamb cutlets for 1-2 minutes on the first side, then flip and cook for 30 seconds on the other side. Add the butter, garlic, and rosemary and base the meat with the melted butter for 1 minute.
- Remove the meat, garlic, and rosemary from the pan and combine the glaze ingredients in the pan. Stir and cook until it's thickened, about 3 minutes.
- Coat the lamb cutlets in the sauce for about 1 minute on each side to heat them through.
- Let the lamb cutlets rest for 5 minutes, then serve with your favourite sides and enjoy straight away!
Recipe FAQs
A lamb cutlet is a tender, flavorful piece of meat that comes from the rib section of a lamb. It is typically cut between the ribs, leaving a small portion of bone exposed, which gives it an elegant presentation when served. Lamb cutlets are known for their rich, savory taste and are often grilled, pan-fried, or roasted.
Seasoning the lamb cutlets with freshly ground black pepper and kosher sea salt before cooking can elevate their rich, savory taste. The meat is usually seasoned with herbs and spices, such as rosemary, garlic, and thyme, to enhance its natural flavor. When cooked properly, lamb cutlets have a juicy, tender interior with a crispy, golden exterior.
When selecting lamb cutlets, look for ones that are about 1-1.5 inches thick and have a good balance of fat and lean meat. This ensures that the chops remain juicy and flavorful during cooking.
To tell if your lamb cutlet is cooked to perfection, you can use a few different methods:
Internal Temperature: The most reliable way to check if a lamb cutlet is cooked is by using a meat thermometer. Aim for 140–145°F (60–63°C) if you want medium lamb.
Touch Test: If you don't have a thermometer, you can use the touch test. Gently press the center of the cutlet with your finger or tongs. Medium-rare will feel slightly firmer, but still have a little give, while medium to well-done will feel firm with little to no give.
Color and Juices: For a quick visual check, you can also cut into the thickest part of the cutlet. If the meat is slightly pink and the juices run clear, it's medium-rare. For more well-done lamb, the meat will be more uniformly brown, and the juices will no longer be pink.
Cooking Time: Depending on the thickness of your cutlets and your desired level of doneness, lamb cutlets typically take 2 - 3 minutes per side for medium-rare when grilled or pan-seared over medium-high heat.
I recommend using either a glaze or marinade to add an extra layer of flavour. A simple glaze made with honey, brown sugar, garlic, and lemon juice can be brushed over the lamb chops during the last few minutes of cooking, creating a sweet and sticky finish. To make the glaze, mix together a tablespoon of honey, brown sugar, Worcestershire sauce, a splash of soy sauce, minced garlic and a squeeze of lemon juice.
To make a marinade, combine olive oil, minced garlic, and your favorite dried herbs. Marinate the lamb chops in this mixture for at least 30 minutes before cooking. This not only infuses the meat with flavor but also helps to tenderize it.
Serving Honey Garlic Butter Lamb Cutlets
Garlic butter lamb chops are a versatile dish that can be served with a variety of sides. Some popular options include creamy mashed potatoes, roasted vegetables, and sautéed greens. The garlic butter sauce can also be served as a dipping sauce, perfect for sopping up with crusty bread.
For a more substantial meal, consider serving the lamb chops with a side of couscous, rice or quinoa, which can help to soak up the flavorful sauce. Everyone will enjoy a sweet treat like no bake mango cheesecake or apple tarte tatin to finish things off!
Expert Tips
- Be careful not to overcook the lamb, which can result in tough and dry meat. Make sure to cook the lamb to the recommended internal temperature of 145°F (63°C) for medium doneness.
- Let the lamb rest for at least 5 minutes before serving to prevent all the juices from running out of the meat.
- Use a heavy-based skillet, like cast iron, to cook the lamb, as this will help to distribute the heat evenly and prevent the meat from cooking too quickly.
- If you are working with a smaller pan, baste the lamb cutlets with the butter in batches.
Other Main Courses to Try
Have questions or want to leave a review? Please do so below the recipe card! I always love answering your questions and hearing your feedback.
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Honey Garlic Butter Lamb Cutlets
Ingredients
For the Marinade
- 12 lamb cutlets
- 1 tablespoon sweet paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoons olive oil
For the Lamb
- 2 tablespoons olive oil
- ¼ cup Westgold butter
- 6 garlic cloves, minced
- 3 sprigs fresh rosemary
- 3 whole garlic cloves
For the Honey Glaze
- 1 tablespoon honey
- 1 tablespoon brown sugar
- 1 tablespoon lemon juice
- 1 ½ teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- salt, to taste
- black pepper, to taste
For Garnish
- fresh parsley
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.
Video
Notes
- Be careful not to overcook the lamb, which can result in tough and dry meat. Make sure to cook the lamb to the recommended internal temperature of 145°F (63°C) for medium doneness.
- Let the lamb rest for at least 5 minutes before serving to prevent all the juices from running out of the meat.
- Use a heavy-based skillet, like cast iron, to cook the lamb, as this will help to distribute the heat evenly and prevent the meat from cooking too quickly.
- If you are working with a smaller pan, baste the lamb cutlets with the butter in batches.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!This recipe is sponsored by our friends at Westgold.
Images by Alanna Penna.
Lamb is one of my favourite meats, and the combination of honey and garlic with it sounds amazing. This would be such a special meal--especially when served with mashed potatoes!
Thank you for another amazing recipe! This was so tasty.
Thank you for leaving such a lovely comment! I am glad you enjoyed it.
Absolutely delicious! Thanks for another great recipe.
Yummmmmmy
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