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This dish celebrates the irresistible pairing of lamb and garlic in the most comforting way. With a glaze of honey butter and a fragrant herb marinade, these lamb cutlets strike a perfect balance between richness and brightness. Their quick preparation time and deeply satisfying flavor make them a go-to for weeknight meals or special gatherings.
I love making this for dinner guests because it looks elegant but takes little effort. The first time I served it, everyone asked for seconds.
Ingredients
- Lamb cutlets: tender and rich choose cuts with balanced marbling for best results
- Sweet paprika: adds gentle heat and color go for fresh ground for potency
- Garlic powder and onion powder: enhance depth without overpowering always check freshness
- Dried oregano: classic Mediterranean note makes the marinade vibrant
- Olive oil: for both marinade and searing choose extra virgin for flavor and smoke stability
- Butter: gives richness and smooth mouthfeel unsalted lets you control the seasoning
- Fresh rosemary: adds woodsy aroma and a touch of evergreen essence
- Minced garlic: deepens flavor throughout adds sweetness when cooked
- Honey: balances lamb’s natural intensity use bold honey like manuka or buckwheat
- Brown sugar: builds glaze thickness and brings mellow sweetness
- Lemon juice: cuts through richness provides brightness
- Worcestershire sauce: boosts umami layers and depth
- Soy sauce: contributes savory background light soy works best
- Salt and black pepper: round out the flavors season to taste
- Fresh parsley: for garnish adds color and herby freshness
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Step-by-Step Instructions
- Sear the Cutlets:
- Heat olive oil in a cast iron pan over medium high heat. When shimmering place lamb cutlets in a single layer. Sear for about two minutes until golden then flip and cook for thirty seconds more to form crust.
- Add Flavor with Butter and Herbs:
- Reduce heat to medium. Add butter minced garlic whole garlic cloves and rosemary sprigs to pan. Let butter melt fully and use a spoon to baste lamb repeatedly for one minute infusing flavor.
- Set Aside to Rest:
- Transfer lamb to a plate and discard rosemary and whole garlic. Tent loosely with foil to retain warmth and rest while preparing glaze.
- Build the Glaze:
- In same pan over medium heat combine honey brown sugar lemon juice Worcestershire soy sauce and reserved minced garlic. Stir constantly for about three minutes until thickened.
- Finish the Cutlets:
- Return lamb to pan reduce heat to low and baste each cutlet with glaze for about one minute per side to coat evenly.
- Serve Immediately:
- Allow lamb to rest another five minutes off heat. Garnish with fresh parsley and plate with your preferred sides while hot.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days. To reheat warm gently on the stovetop over low heat while spooning leftover glaze over the cutlets. Avoid the microwave which can dry out the meat.
Ingredient Substitutions
No soy sauce Use coconut aminos for a similar umami depth. If you are out of lemon juice white wine vinegar makes a fine substitute with a slightly sharper note.
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Serving Suggestions
Pair with mashed potatoes roasted carrots or a leafy salad. For a heartier meal try herbed couscous or garlic rice pilaf on the side. A glass of red wine complements the bold flavor.
Cultural Notes
This preparation of lamb draws from Mediterranean traditions where garlic herbs and honey are frequently used to enhance meat dishes. It’s a modern twist on ancient flavor wisdom often seen in Greek and Turkish cuisines.
Frequently Asked Questions About Recipes
- → What cut of meat are lamb cutlets?
Lamb cutlets are tender pieces from the rib section of the lamb. They are known for their juicy texture and are usually pan-fried, grilled, or roasted with the bone in for extra flavor.
- → How long should I marinate the lamb cutlets?
For best flavor, marinate the lamb cutlets for at least 15 minutes, but overnight in the fridge is ideal to fully infuse them with the seasoning blend.
- → What herbs pair well with lamb?
Rosemary is a classic choice, but thyme and oregano also work beautifully with lamb, complementing its rich flavor profile.
- → Can I substitute the soy sauce?
Yes, coconut aminos or liquid aminos are excellent vegan-friendly alternatives to soy sauce, offering a similar umami flavor.
- → How do I know when lamb cutlets are cooked to medium?
Use a meat thermometer to check for an internal temperature of 140–145°F (60–63°C). The meat should be slightly pink and juices mostly clear.