Honey Garlic Butter Lamb Cutlets
Savor these honey garlic butter lamb cutlets that take just 20 minutes to prep and cook. This easy and impressive dish is perfect for busy weeknights or special occasions.
Servings: 6
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
Serving: 1serving | Calories: 1117kcal | Carbohydrates: 10g | Protein: 44g | Fat: 100g | Saturated Fat: 43g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 0.3g | Cholesterol: 228mg | Sodium: 304mg | Potassium: 665mg | Fiber: 1g | Sugar: 5g | Vitamin A: 826IU | Vitamin C: 3mg | Calcium: 70mg | Iron: 5mg
