Honey Garlic Butter Lamb Cutlets

I sear tender lamb cutlets, baste them in garlic-infused butter, then coat them in a sweet-savory honey glaze—resulting in juicy, flavorful cutlets that are perfect for both weeknights and special occasions.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something restaurant-worthy in under 20 minutes of cooking time. The honey brings a sweet counterpoint to the rich garlic butter, and the rosemary and spices elevate the flavor. It’s fancy enough for guests yet easy enough for a busy evening

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Lamb cutlets (about 12)

• Sweet paprika

• Garlic powder

• Onion powder

• Dried oregano

• Olive oil

• Butter

• Fresh garlic (minced & whole cloves)

• Fresh rosemary

• Honey

• Brown sugar

• Lemon juice

• Soy sauce

• Worcestershire sauce

• Salt & black pepper

• Fresh parsley (for garnish)

Directions

1. Marinate the lamb: I toss lamb cutlets with olive oil, paprika, garlic and onion powders, oregano, salt, and pepper. I refrigerate for at least 15 minutes or up to overnight .

2. Sear cutlets: I heat olive oil in a cast-iron skillet, then sear cutlets 1–2 minutes per side until golden crust forms.

3. Baste with butter: I add butter, whole and minced garlic, and rosemary to the pan. I baste the cutlets for about a minute to infuse flavor

4. Make the glaze: I remove lamb, then simmer honey, brown sugar, lemon juice, Worcestershire, soy sauce, and extra garlic in the pan until it thickens into a sticky glaze (around 3 minutes)

5. Coat and rest: I return cutlets to the pan, coat them in glaze for a minute per side, then rest for 5 minutes before serving

Servings and timing

• Servings: 6

• Prep time: ~10 minutes (plus marinade)

• Cook time: 8 minutes

• Marinating time: 15 minutes to overnight

• Total time: ~8 hours 18 minutes (including long marination)

Variations

• I try different honey varieties for unique flavor notes—bolder honeys stand up well to garlic and soy .

• To skip the soy, I’ve used coconut aminos for a gluten-free version.

• I swap rosemary for thyme or oregano depending on what’s in my herb garden

Storage/reheating

I refrigerate leftovers in an airtight container for up to 4 days. To reheat, I gently warm them in a skillet, adding a splash of water or stock to revive the glaze. They’re best eaten within a couple of days for optimum juiciness.

FAQs

How do I know when the lamb is cooked properly?

I use a meat thermometer: 145 °F (63 °C) for medium doneness. Alternatively, the lamb should feel springy but not too firm

Can I marinate overnight?

Yes—I often let it sit overnight for deeper flavor, though even a 15 minute marinade works well .

What if I don’t have fresh garlic or rosemary?

Using dried oregano with minced garlic still gives great flavor—just use a pinch of herb and minced garlic.

Can I prepare the glaze ahead of time?

Yes—I sometimes make the glaze separately and pour it over cutlets just before serving to keep them crisp.

What sides pair well with this dish?

I serve these with mashed potatoes, roasted vegetables, rice, or couscous to soak up the delicious glaze.

Conclusion

I think these honey garlic butter lamb cutlets hit all the right notes—sweet, savory, garlicky, and beautifully tender. They feel elevated enough for special occasions, yet come together in under 20 minutes of cooking. Every time I make them, they impress—and they pair so well with simple, comforting sides.

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