Description
Juicy lamb cutlets seared to perfection and coated in a luscious honey garlic butter sauce infused with rosemary. This quick and easy stovetop recipe delivers tender, flavorful lamb with a perfect balance of savory and sweet notes, making it an ideal dish for a special weeknight dinner or casual gathering.
Ingredients
Scale
Lamb Cutlets
- 8 lamb cutlets (about 1 lb)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Sauce & Cooking
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 2 tablespoons honey
- 1 tablespoon soy sauce (or tamari for gluten-free option)
- 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried rosemary)
Garnish (optional)
- Fresh parsley for garnish
Instructions
- Season Lamb: Season the lamb cutlets evenly on both sides with salt and black pepper to enhance their natural flavors.
- Sear the Lamb: Heat olive oil in a large skillet over medium-high heat until hot. Add the lamb cutlets and sear for 3-4 minutes on each side, forming a golden-brown crust and cooking to medium-rare (145°F/63°C) or your preferred doneness.
- Set Aside Lamb: Remove the seared cutlets from the skillet and place them on a plate, then reduce the skillet heat to medium to prepare for the sauce.
- Cook Garlic and Butter: Melt the unsalted butter in the same skillet, add minced garlic, and cook for about 30 seconds until fragrant but not browned.
- Make Sauce: Stir in honey, soy sauce, and chopped rosemary, simmering the sauce for 2-3 minutes until it thickens slightly, creating a rich glaze.
- Coat Lamb in Sauce: Return the lamb cutlets to the skillet, turning them to coat thoroughly with the honey garlic butter sauce, and cook for an additional 1-2 minutes allowing the flavors to meld.
- Serve: Remove the lamb from the skillet, drizzle with any remaining sauce, garnish optionally with fresh parsley, and serve immediately for the best flavor and texture.
Notes
- For a gluten-free option, substitute soy sauce with tamari.
- Use fresh rosemary if possible for a more fragrant flavor.
- Adjust cooking time to your preferred lamb doneness; 145°F is medium-rare.
- Allow lamb to rest briefly before serving to retain juices.
- Garnish with parsley adds freshness and color but is optional.
