Sticky Balsamic Rosemary-Garlic Lamb Cutlets with Pan-Reduced Glaze
Sticky Balsamic Lamb Cutlets
Sticky Balsamic
4
10 minutes
12 minutes
All
Dinner
Easy
These Sticky Balsamic Lamb Cutlets are a deliciously tender and flavorful dish, perfect for a quick weeknight dinner or a special occasion. Marinated in a rich balsamic glaze and grilled to perfection, they are sure to impress your guests with their glossy finish and aromatic herbs.
Ingredients
- 12 lamb cutlets (lamb rib chops) lamb cutlets, about 900g–1.1kg / 2.0–2.4 lb
- 3 tbsp Sticky Balsamic Original
- 1 tbsp Sticky Balsamic Original, for finishing (optional)
- 2 tbsp olive oil
- 3 garlic cloves, finely grated
- 2 tsp fresh rosemary, finely chopped (or 1 tsp dried)
- 1 tsp Dijon mustard
- 1 tbsp honey or maple syrup, (optional, for extra gloss)
- 1/2 tsp fine salt
- 1/2 tsp cracked black pepper
- 2 tbsp water, for loosening the glaze, if needed
- 1 tbsp butter, (optional, to finish the glaze)
- Lemon wedges, to serve (optional but great)
- Fresh parsley or mint, to serve (optional but great)
- Whipped feta or tzatziki, to serve (optional but great)
Directions
Make the marinade: In a bowl, whisk together Sticky Balsamic, olive oil, garlic, rosemary, Dijon, honey/maple (if using), salt, and pepper.
Marinate the lamb: Add lamb cutlets and toss to coat well. Quick option: 10–15 minutes at room temperature while you prep sides. Make-ahead option: 2–12 hours in the fridge (bring back toward room temp for 15 minutes before cooking).
Cook the lamb cutlets: Heat a large frying pan or grill pan over medium-high heat. Lift lamb out of the marinade and let excess drip back into the bowl. Cook in batches so the pan isn’t crowded. Cooking guide (approx.): Medium-rare: 2–3 minutes per side, Medium: 3–4 minutes per side, Well done: 4–5 minutes per side. Transfer cooked cutlets to a plate and rest 3–5 minutes.
Reduce Sticky Balsamic in the pan: Lower heat to medium. Pour the remaining marinade into the pan. Simmer 1–3 minutes, stirring, until it thickens into a glossy glaze. If it reduces too quickly, add 1–2 tbsp water to loosen. Optional: whisk in butter at the end for extra shine.
Serve: Spoon glaze over the rested lamb cutlets. Finish with an extra drizzle of Sticky Balsamic (optional), herbs, and lemon wedges.