The Pioneer Woman Tasty Kitchen
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Honey Orange Lamb Cutlet

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Level: Easy

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Description

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.

Ingredients

  • 120 milliliters Fresh Orange Juice
  • 3 grams Ginger Paste, Or Grated Ginger
  • ½ whole Lime, Juiced
  • 1-½ Tablespoon Honey
  • 1 pinch Chili Flakes
  • 2 sprigs Fresh Rosemary, Leaves Stripped
  • 3 whole (about 100g Each) Bone-in Lamb Cutlets

Preparation

In a saucepan, mix orange juice, ginger, lime juice, honey, chilli flakes and rosemary leaves. Bring mixture to the boil then reduce heat and 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 oven to 200°C (390ºF).

Once sauce has reduced to the right consistency, remove from heat and add a baking tray over the hob. Increase flame to high heat.

Baste lamb cutlets with the orange and honey sauce and add to the tray once it is steaming hot. Sear 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.

Turn and baste meat every 5 minutes, until it has been in the oven for 15 minutes in total. Remove the lamb from the oven and serve immediately. Beautiful and tender!

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