Add a little bit of spice to your lamb cutlets with a delicious balsamic glaze..
These lamb cutlets are juicy, tasty and absolutely irresistible... and guess what, 100% gluten free!
Indulge in a sweet honey and balsamic marinade that is restaurant quality, I mean, what could taste better... To top the dish off, pair with shredded carrot, fresh rocket leaves and a sprinkle of fresh parsley to bring out the freshness.
Pan fry these lamb cutlets to cook them to perfection. Although lamb cutlets may be on the more expensive side, it will definitely be worth it! This isn't a dish you need to make often, just often enough to spoil yourself.
Follow along with the video below:
If you enjoyed this recipe, I would love to hear from you!
Balsamic glazed lamb cutlets
Serves: 4 Prep: 15 mins Cook: 12-15 mins Total: 30 mins
4 tbsp balsamic vinegar
2 tbsp lemon juice
2 tbsp honey
2 sprigs of fresh rosemary
2 garlic cloves, thinly sliced
12 lamb cutlets
Salt and pepper, to taste
4 large carrots, grated
Handful of fresh rocket leaves
Handful of parsley, chopped
2 tbsp olive oil
In a small bowl, add the balsamic vinegar, lemon juice, honey, rosemary, garlic and stir until combined.
In a large dish, evenly distribute the lamb cutlets and season with salt and pepper. With tongs, add a sprig of rosemary from the glaze prepared earlier onto each cutlet. Then pour the glaze evenly on top of the cutlets. Set aside to marinate for 10 minutes.
In a separate wide baking dish, add the carrot, rocket and parsley, topped with a drizzle of olive oil. With tongs, toss and set aside.
In a large pan over a medium heat, heat a drizzle of olive oil, then add in the glazed cutlets, pouring the remaining glaze on top of the cutlets in the pan for extra flavor. I would recommend cooking the cutlets in two batches, cooking for around 3 minutes per side or until desired.
Once cutlets are cooked, transfer the cutlets into the baking dish with the carrot and rocket.
Serve and enjoy!
Store these cutlets in an airtight container in the fridge for up to 2 days.
Nutrition Information (per serve):