Description
These Honey Garlic Butter Lamb Cutlets are quick to prepare and full of flavor, with a tender lamb base coated in a sweet honey glaze and savory garlic butter. Perfect for a weeknight or special occasion, these cutlets are an easy and impressive dish.
Ingredients
Scale
- 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
- 2 tablespoons olive oil
- ¼ cup Westgold butter
- 6 garlic cloves, minced
- 3 sprigs fresh rosemary
- 3 whole garlic cloves
- 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
- Fresh parsley, for garnish
Instructions
- Place the lamb cutlets in a large bowl. Combine with the sweet paprika, garlic powder, onion powder, dried oregano, and olive oil. Mix well to coat the cutlets evenly. Cover and refrigerate for at least 15 minutes, or ideally overnight.
- Heat 2 tablespoons of olive oil in a large cast iron pan over medium-high heat. Once the oil is hot, add the lamb cutlets and cook for 1-2 minutes on each side until golden brown. Flip the cutlets and cook for an additional 30 seconds.
- Add the butter, whole garlic cloves, and rosemary sprigs to the pan. Allow the butter to melt and use a spoon to baste the cutlets with the melted butter for about 1 minute.
- Remove the lamb cutlets from the pan and discard the garlic and rosemary.
- In the same pan, combine the honey, brown sugar, lemon juice, Worcestershire sauce, soy sauce, and minced garlic. Cook, stirring frequently, until the sauce thickens and becomes sticky, about 3 minutes. Season with salt and pepper to taste.
- Lower the heat, return the cutlets to the pan, and baste them in the glaze for about 1 minute on each side, allowing them to heat through.
- Let the cutlets rest for 5 minutes. Garnish with fresh parsley and serve immediately.
Notes
- Marinate the lamb overnight for more intense flavor.
- You can substitute the Westgold butter with any high-quality butter, but Westgold butter enhances the flavor.
- Be sure not to overcook the lamb cutlets to maintain their tenderness and juiciness.
- This dish pairs beautifully with mashed potatoes, roasted vegetables, or a fresh green salad.
Nutrition
- Serving Size: 3 lamb cutlets
- Calories: 350 kcal
- Sugar: 10 g
- Sodium: 600 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 95 mg