These honey & orange lamb cutlets are an absolute treat – if you love lamb as much as I do! It’s by far my favorite meat and something that I really only make myself every once in a blue moon.
Ok, ok, so it’s not the quickest meal to make. Mainly because the glaze takes some time to reduce adequately – but you could easily prep that in advance and then cook the actual lamb when you are ready to eat the meal – the actual lamb cooking time is around 20 minutes. The measurements for the glaze as included below is more than you need for one portion – you should be able to stretch it out to two portions.
You can make the glaze in advance and then use for a couple of dinners in the week – giving a far higher return on the investment of time making the sauce. Lamb cutlets will fare well being bought fresh and frozen until you are ready to cook them, just don’t leave them in the freezer for more than 3 months. I served this with a parmesan and rocket mashed potato – beautiful! And also easy enough to pop in the fridge and reheat next time you want to serve!
Honey & Orange Lamb CutletsCourse: DinnerCuisine: MeatDifficulty: Medium
Honey & Orange Lamb Cutlets – Rich and tender lamb cutlets, glazed with a sticky and sweet honey and orange sauce. Treat yourself and make a batch of these for an indulgent night in.
3 lamb cutlets – around 300g in weight (including bone)
120ml fresh orange juice
1.5 tbsp honey
3g lazy ginger paste (or equivalent grated fresh ginger)
juice from 1/2 fresh lime
small pinch of chilli flakes
2-3 sprigs rosemary
fry light cooking spray
- Mix together the orange juice, ginger, lime juice, honey, chilli flakes and the leaves from the rosemary in a saucepan
- Bring the mixture to the boil and then reduce to a simmer for around 10 minutes. Keep a very close eye on the mixture – you want it to reduce to a honey-like texture.
- Meanwhile preheat the oven to 200°C.
- Once the sauce has reduced to the right consistency, remove from the heat and add a baking tray over the hob – increase to a high heat. Baste the lamb cutlets with the orange & honey sauce and add to the tray once it is steaming hot.
- Sear the meat for a couple of minutes on each side to seal in the juices. Baste the meat once more and place in the middle of the oven.
- Every 5 minutes turn and baste the meat until it has been in the oven for 15 minutes in total.
- Remove the lamb from the oven and serve immediately – beautiful and tender!