If you’re looking for an elegant yet easy weeknight dinner or a dish that feels special without requiring hours in the kitchen, these Honey Garlic Butter Lamb Cutlets deliver every time. The cutlets are quickly pan-seared for a beautiful crust, then finished in a luscious glaze made from butter, garlic, honey, soy sauce, and rosemary. The result is rich, sweet, and savory—perfect for pairing with comforting sides or fresh greens. Whether you’re planning a date night at home or simply want to elevate a casual meal, this dish comes together in about 20 minutes and always feels like a treat.
Ingredients
8 lamb cutlets (about 1 pound total), trimmed
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, finely chopped (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
Optional: fresh parsley or rosemary sprigs, for garnish
Instructions
Start by patting the lamb cutlets dry with paper towels and seasoning both sides with salt and pepper. This helps form a nice crust when searing.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb cutlets in a single layer without crowding the pan. Sear them 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 the cooked lamb to a plate and cover loosely with foil.
Lower the heat to medium. In the same skillet, add the butter and let it melt. Stir in the garlic and sauté for about 30 seconds, just until fragrant but not browned. Add the honey, soy sauce, and rosemary. Stir to combine and let the sauce simmer for 2 to 3 minutes, until it slightly thickens and becomes glossy.
Return the lamb cutlets to the skillet and spoon the sauce over them, turning them to coat. Let them simmer gently in the sauce for 1 to 2 more minutes so they soak up all that garlicky, buttery sweetness.
Remove the cutlets from the skillet and drizzle with any leftover sauce. Sprinkle with fresh parsley if desired and serve hot alongside your favorite sides.
Notes
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
Use fresh rosemary if you can—it adds a more vibrant, aromatic flavor compared to dried
If your lamb cutlets are on the thicker side, sear them for a minute or two longer on each side, or finish them in the oven at 375°F for 5 minutes
For a complete meal, serve with creamy mashed potatoes, garlicky green beans, or a crisp arugula salad
Leftovers will keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven at low heat to preserve tenderness
FAQs
Can I use another cut of lamb for this recipe?
Yes! While lamb cutlets (or rib chops) cook quickly and have a lovely presentation, you can also use lamb loin chops or even boneless leg slices. Just be sure to adjust cooking time based on thickness.
Can I make the sauce ahead of time?
Absolutely. The honey garlic butter sauce can be made in advance and stored in the fridge for a couple of days. Just reheat gently before using.
What can I substitute for honey?
Maple syrup or brown sugar can be used as alternatives to honey, though the flavor will be slightly different. Honey adds a unique floral note that pairs beautifully with lamb.
How do I know when the lamb is done?
For medium-rare, aim for an internal temperature of 145°F (63°C). If you prefer medium, cook to 160°F (71°C). Use an instant-read thermometer for best results.
Can I grill these instead of pan-searing?
Yes, lamb cutlets are fantastic on the grill. Sear them over medium-high heat for 3–4 minutes per side, then brush with the warmed sauce just before serving.
Honey Garlic Butter Lamb Cutlets
If you’re looking for an elegant yet easy weeknight dinner or a dish that feels special without requiring hours in the kitchen, these Honey Garlic Butter Lamb Cutlets deliver every time. The cutlets are quickly pan-seared for a beautiful crust, then finished in a luscious glaze made from butter, garlic, honey, soy sauce, and rosemary. The result is rich, sweet, and savory—perfect for pairing with comforting sides or fresh greens. Whether you’re planning a date night at home or simply want to elevate a casual meal, this dish comes together in about 20 minutes and always feels like a treat.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
Ingredients
8 lamb cutlets (about 1 pound total), trimmed
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, finely chopped (or ½ teaspoon dried)
½ teaspoon salt
¼ teaspoon black pepper
Optional: fresh parsley or rosemary sprigs, for garnish
Instructions
Start by patting the lamb cutlets dry with paper towels and seasoning both sides with salt and pepper. This helps form a nice crust when searing.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the lamb cutlets in a single layer without crowding the pan. Sear them 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 the cooked lamb to a plate and cover loosely with foil.
Lower the heat to medium. In the same skillet, add the butter and let it melt. Stir in the garlic and sauté for about 30 seconds, just until fragrant but not browned. Add the honey, soy sauce, and rosemary. Stir to combine and let the sauce simmer for 2 to 3 minutes, until it slightly thickens and becomes glossy.
Return the lamb cutlets to the skillet and spoon the sauce over them, turning them to coat. Let them simmer gently in the sauce for 1 to 2 more minutes so they soak up all that garlicky, buttery sweetness.
Notes
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
Use fresh rosemary if you can—it adds a more vibrant, aromatic flavor compared to dried
If your lamb cutlets are on the thicker side, sear them for a minute or two longer on each side, or finish them in the oven at 375°F for 5 minutes
For a complete meal, serve with creamy mashed potatoes, garlicky green beans, or a crisp arugula salad
Leftovers will keep well in the fridge for up to 3 days. Reheat gently on the stovetop or in the oven at low heat to preserve tenderness