Description
Honey Garlic Butter Lamb Cutlets are a succulent and flavorful Mediterranean main course, featuring tender lamb cutlets seared to perfection and coated in a luscious honey garlic butter sauce. This quick stovetop recipe balances savory herbs with sweet honey and tangy lemon, making it an ideal dinner option that impresses with minimal effort.
Ingredients
Scale
Lamb
- 8 lamb cutlets, about 1 1/2 pounds total
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon fresh rosemary, finely chopped
- 1 tablespoon olive oil
Sauce
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon fresh lemon juice
Garnish
- 1 tablespoon chopped fresh parsley
Instructions
- Season the Lamb: Pat the lamb cutlets dry with paper towels. Season both sides evenly with salt, black pepper, and finely chopped fresh rosemary to enhance the flavor profile.
- Sear the Lamb: Heat olive oil in a large skillet over medium-high heat. Place the lamb cutlets in a single layer and sear each side for 3 to 4 minutes to achieve medium-rare doneness, or adjust cooking time to your preference. Once seared, remove the cutlets from the skillet and set aside to rest.
- Prepare the Sauce: Reduce heat to medium and add unsalted butter to the same skillet. When melted, stir in the minced garlic and cook it for about 30 seconds until fragrant, being careful not to burn it.
- Add Flavorings: Mix in the honey, soy sauce, and fresh lemon juice, stirring well to combine. Let the sauce simmer gently for 2 to 3 minutes until it thickens slightly, creating a glossy glaze.
- Coat the Lamb: Return the lamb cutlets to the skillet and spoon the honey garlic butter sauce over them. Cook for an additional 1 to 2 minutes to ensure the cutlets are well-coated and heated through.
- Serve and Garnish: Remove the skillet from heat. Garnish the lamb cutlets with freshly chopped parsley for a pop of color and fresh herb flavor before serving.
Notes
- Allow the lamb to rest for 5 minutes before serving to retain its juiciness.
- Thyme can be used as a substitute for rosemary if preferred.
- Use a meat thermometer to check doneness: 130°F for medium-rare and 140°F for medium.
