Serves: 4 (as a main with sides)
Time:
Prep: 10 minutes
Cook: 8–12 minutes
Total: ~20 minutes
Ingredients:
- 12 lamb cutlets (lamb rib chops), about 900g–1.1kg / 2.0–2.4 lb
- 3 tbsp Sticky Balsamic Original, plus 1 extra tbsp 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)
To serve (optional but great):
- Lemon wedges
- Fresh parsley or mint
- Whipped feta or tzatziki
Method:
-
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 the Sticky Balsamic glaze 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.
Tips (so it’s foolproof):
- Don’t burn the garlic: If your pan runs hot, reduce heat slightly after the first flip.
- Glaze texture: It should coat the back of a spoon. Remember it thickens more as it cools.
- Batch cooking: Wipe the pan quickly between batches if the fond starts to look too dark.
What to serve with it (Easter-style):
- Roasted carrots + whipped feta
- Crispy smashed potatoes + herbs
- Simple green salad with Sticky Balsamic dressing
🏺 Ready to try Sticky Balsamic?
Australia's most awarded balsamic — handcrafted in small batches.
Shop Sticky Balsamic Bottles Now →