Honey Garlic Butter Lamb Cutlets (Print-Friendly Version)

Succulent lamb cutlets pan-seared and glazed with a sweet-savory honey garlic butter sauce that's ready in just 20 minutes.

# What You'll Need:

01 - 8 lamb cutlets (about 1 pound total), trimmed
02 - 2 tablespoons olive oil
03 - 3 tablespoons unsalted butter
04 - 4 cloves garlic, minced
05 - 2 tablespoons honey
06 - 1 tablespoon soy sauce or tamari (for gluten-free option)
07 - 1 teaspoon fresh rosemary, finely chopped (or ½ teaspoon dried)
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - Optional: fresh parsley or rosemary sprigs, for garnish

# How to Make It:

01 - Pat the lamb cutlets dry with paper towels and season both sides with salt and pepper to help form a nice crust when searing.
02 - Heat olive oil in a large skillet over medium-high heat. Once shimmering, add lamb cutlets in a single layer without crowding. Sear for 3 to 4 minutes on each side until deeply golden and just cooked through. For medium-rare, aim for an internal temperature of 145°F (63°C). Transfer to a plate and cover loosely with foil.
03 - Lower the heat to medium. In the same skillet, melt the butter. Stir in minced garlic and sauté for about 30 seconds, just until fragrant but not browned. Add honey, soy sauce, and rosemary. Stir to combine and let the sauce simmer for 2 to 3 minutes until slightly thickened and glossy.
04 - Return the lamb cutlets to the skillet and spoon the sauce over them, turning to coat. Let them simmer gently in the sauce for 1 to 2 more minutes to absorb the flavors.

# Additional Tips:

01 - A splash of fresh lemon juice stirred into the sauce at the end adds a lovely brightness that balances the richness of the butter and honey.
02 - Use fresh rosemary if possible—it provides a more vibrant, aromatic flavor compared to dried.
03 - If lamb cutlets are thicker, sear for a minute or two longer on each side, or finish them in the oven at 375°F for 5 minutes.
04 - For a complete meal, pair with creamy mashed potatoes, garlicky green beans, or a crisp arugula salad.
05 - Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop or in the oven at low heat to maintain tenderness.

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