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Honey Garlic Butter Lamb Cutlets Recipe

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★★★★★

4.5 from 51 reviews

Honey Garlic Butter Lamb Cutlets are succulent and flavorful, featuring tender lamb cutlets marinated in a fragrant blend of honey, garlic, fresh herbs, and lemon juice. Pan-seared and basted with a luscious honey garlic butter sauce, these cutlets offer a perfect balance of sweet, savory, and aromatic flavors. Ideal for a special dinner or an impressive yet easy-to-make meal.

Ingredients

Scale

Lamb Cutlets

  • 8 lamb cutlets
  • Salt and pepper, to taste
  • 1 tablespoon olive oil
  • 4 tablespoons unsalted butter, divided

Marinade & Sauce

  • 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)

Instructions

  1. Prepare the Marinade: In a small bowl, whisk together honey, minced garlic, chopped rosemary, chopped thyme, lemon juice, salt, and pepper until well combined.
  2. Marinate the Lamb: Place the lamb cutlets in a resealable plastic bag or shallow dish. Pour the prepared marinade over the cutlets, ensuring each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, preferably 2 to 4 hours to let the flavors deeply infuse the meat.
  3. Bring Lamb to Room Temperature: About 15 minutes before cooking, remove the lamb cutlets from the refrigerator to allow them to come to room temperature. This ensures even cooking.
  4. Heat the Skillet: Heat olive oil in a large skillet over medium-high heat until shimmering. This will provide a good sear on the lamb cutlets.
  5. Cook the Lamb Cutlets: Carefully place the marinated lamb cutlets into the hot skillet, making sure not to overcrowd them. Let them cook without moving for 3 to 4 minutes to develop a golden-brown crust.
  6. Flip and Baste: Turn the cutlets over using tongs. Add butter to the skillet and continuously baste the cutlets with the melted butter and remaining marinade to keep them moist and flavorful.
  7. Finish Cooking: Cook the cutlets for an additional 3 to 4 minutes for medium-rare doneness, or longer if desired. The internal temperature should reach 145°F (63°C) for medium-rare.
  8. Rest the Meat: Remove the cooked cutlets from the skillet and cover loosely with aluminum foil to keep warm and allow the juices to redistribute.
  9. Prepare the Sauce: Reduce the skillet heat to medium. Pour in the remaining marinade, scraping up any browned bits from the pan. Let it simmer for 2 to 3 minutes until slightly thickened, then stir in one more tablespoon of butter. Adjust seasoning with salt and pepper if needed.
  10. Serve: Arrange the lamb cutlets on a serving platter, drizzle with the honey garlic butter sauce, and garnish with chopped fresh parsley. Serve with your favorite sides, such as roasted vegetables, mashed potatoes, or a fresh salad.

Notes

  • For best flavor, marinate the lamb for at least 2 hours or overnight if possible.
  • Use fresh herbs when available for a brighter taste, but dried herbs work as a convenient substitute.
  • Do not overcrowd the skillet while cooking, as it may prevent proper searing.
  • Internal temperature of 145°F (63°C) ensures the lamb is medium-rare and juicy; use a meat thermometer for accuracy.
  • Resting the meat after cooking helps keep it tender and moist.
  • Leftover sauce can be saved and stored in the refrigerator for up to 2 days.

Keywords: Honey Garlic Butter Lamb Cutlets, lamb cutlets recipe, pan-seared lamb, honey garlic lamb, easy lamb dinner, Mediterranean lamb recipe

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