Name: Honey Garlic Butter Lamb Cutlets Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 8 lamb cutlets; Salt and pepper, to taste; 1 tablespoon olive oil; 4 tablespoons unsalted butter, divided; 3 tablespoons honey, divided; 4 cloves garlic, minced; 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary); 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme); Juice of 1 lemon; Fresh parsley, chopped (for garnish)

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Introduction

These Honey Garlic Butter Lamb Cutlets offer a perfect balance of sweet and savory flavors, enhanced by fresh herbs and a luscious butter sauce. They’re easy to prepare and make for an impressive yet effortless meal.

The image shows a dish with three grilled lamb chops placed on top of a creamy, pale yellow mashed potato base. The lamb chops are dark brown with a shiny glaze and sprinkled with chopped green herbs. One lamb chop is topped with a round slice of charred lemon, adding a bright yellow and brown color contrast. The lamb bones are white with some grilled marks, standing upright from the meat. The dish is finished with a rich brown sauce surrounding the mashed potatoes on a white plate with little black speckles, all set on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

8 lamb cutlets
4 tablespoons unsalted butter
3 tablespoons honey
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried rosemary)
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
Salt and pepper, to taste
1 tablespoon olive oil
Juice of 1 lemon
Fresh parsley, chopped (for garnish)

Instructions

Step 1: In a small bowl, combine honey, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and pepper. Whisk until well combined.
Step 2: Place lamb cutlets in a resealable plastic bag or shallow dish. Pour marinade over cutlets, ensuring they are well coated. Seal the bag or cover the dish with plastic wrap.
Step 3: Let the lamb marinate in the refrigerator for at least 30 minutes, preferably 2-4 hours for maximum flavor.
Step 4: Gather your cooking tools: a large skillet, tongs, and a basting brush. Remove lamb from the refrigerator 15 minutes before cooking to bring to room temperature.
Step 5: Heat olive oil in a large skillet over medium-high heat until shimmering.
Step 6: Carefully place marinated lamb cutlets in the skillet, avoiding overcrowding. Cook for 3-4 minutes on one side without moving.
Step 7: Flip cutlets using tongs. Add butter to the skillet and baste cutlets with melted butter and remaining marinade.
Step 8: Cook for another 3-4 minutes for medium-rare, or longer for desired doneness (internal temperature should reach 145°F/63°C).
Step 9: Remove cutlets from skillet and cover loosely with aluminum foil to keep warm.
Step 10: In the same skillet, reduce heat to medium and add remaining marinade. Scrape up browned bits from the pan and let simmer for 2-3 minutes until thickened. Stir in an additional tablespoon of butter and season with salt and pepper.
Step 11: Place lamb cutlets on a serving platter and drizzle with honey garlic butter sauce. Garnish with chopped parsley.
Step 12: Serve with your choice of sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Tips & Variations

For a stronger herb flavor, use fresh rosemary and thyme instead of dried.
To make the dish gluten-free, ensure the marinade ingredients are all gluten-free certified.
Rest the lamb for 5 minutes before serving to retain juices and enhance tenderness.

Storage

Store any leftover lamb cutlets in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve tenderness, or use a microwave at medium power in short bursts. The sauce can be stored separately and warmed before serving.

How to Serve

The image shows a dish with three grilled lamb chops placed on a bed of creamy mashed potatoes on a white speckled plate. The lamb chops have a rich brown, caramelized crust with juicy, moist texture, and the exposed bones stand upright. On top of the front chop is a slice of grilled lemon with a charred surface, while fresh green herbs are scattered over the meat and mashed potatoes. Surrounding the base of the mash and chops is a glossy dark brown sauce that pools at the edges of the plate. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of lamb for this recipe?

Yes, lamb chops or loin chops can be used as substitutes, but adjust cooking times since different cuts vary in thickness and tenderness.

How can I tell when the lamb cutlets are cooked properly?

Use a meat thermometer to check for an internal temperature of 145°F (63°C) for medium-rare. This ensures juicy and safe-to-eat lamb. Adjust the cooking time according to your preferred doneness.