Honey Mustard Lamb Cutlets with Baby Chats
Tender, juicy, and bursting with flavor, Honey Mustard Lamb Cutlets with Baby Chats is a show-stopping dish perfect for weeknight dinners or special occasions. This recipe features succulent lamb cutlets seared to perfection and coated in a luscious glaze made from honey, Dijon mustard, wholegrain mustard, and garlic, creating the perfect balance of sweet, tangy, and savory. Paired with golden, crispy roasted baby chat potatoes tossed in olive oil and fragrant rosemary, this meal is both hearty and elegant. With a prep time of just 15 minutes and a total cook time of 30 minutes, it's a quick yet impressive option to serve a crowd. Garnish with fresh rosemary for an aromatic finishing touch, and enjoy this beautifully caramelized dish that’s sure to become a family favorite. Perfect for fans of lamb recipes, honey mustard marinades, and roasted potato sides!
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Recipe Information
Ingredients
- 8 pieces Lamb cutlets
- 500 grams Baby chat potatoes
- 3 tablespoons Olive oil
- 2 tablespoons Honey
- 1.5 tablespoons Dijon mustard
- 1 tablespoon Wholegrain mustard
- 2 cloves Garlic
- 2 sprigs Fresh rosemary
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (390°F).
Wash the baby chat potatoes and cut larger ones in half to ensure even cooking; younger ones can be left whole.
In a large baking tray, toss the potatoes with 2 tablespoons of olive oil, 1 sprig of fresh rosemary (leaves stripped), salt, and black pepper. Mix well.
Place the tray in the oven and roast the potatoes for 25-30 minutes, shaking the tray halfway through to ensure even cooking.
While the potatoes are roasting, mince the garlic cloves finely and combine them in a small bowl with honey, Dijon mustard, wholegrain mustard, and 1 tablespoon olive oil. Mix into a smooth glaze.
Pat dry the lamb cutlets with paper towels to remove excess moisture. Season them lightly with salt and black pepper on both sides.
Heat a non-stick skillet or grill pan over medium-high heat. Place the lamb cutlets in the pan and sear on each side for 2-3 minutes until browned.
Reduce the heat to medium and brush the honey mustard glaze onto both sides of the lamb cutlets. Continue cooking for 1-2 more minutes on each side, allowing the glaze to caramelize slightly.
Once the lamb is cooked to your preferred doneness (medium is recommended), remove them from the pan and rest for 5 minutes to retain juices.
By this time, the roasted baby chat potatoes should be golden brown and tender. Remove them from the oven.
Serve the honey mustard lamb cutlets on a plate alongside the roasted baby chats. Garnish with fresh rosemary sprigs if desired.
Nutrition Facts
Calories |
828 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.7 g | 74% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 83267 mg | 3620% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 9.7 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 41 mg | 3% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1088 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
