Sticky Balsamic Rosemary-Garlic Lamb Cutlets with Pan-Reduced Glaze
Sticky Balsamic Lamb Cutlets
Sticky Balsamic
4
10 minutes
12 minutes
All
Dinner
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.