Seared Lamb Cutlets with Mint and Davidson's Plum Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb cutlets seared to perfection and glazed with a tangy sauce featuring native Davidson's plum and fresh mint. This australian-inspired lamb ready in about 25 minutes pairs (about 1 lb) lamb cutlets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 8 lamb cutlets and season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the lamb cutlets and sear for 3-4 minutes per side until browned and cooked to medium-rare (internal temperature about 135°F).
  3. Step 3: Remove the lamb from the skillet and cover loosely with foil to rest.
  4. Step 4: In the same skillet, add 1 minced garlic clove and sauté for 30 seconds until fragrant. Stir in 1/4 cup Davidson's plum jam, 1 tbsp red wine vinegar, 2 tbsp water, and 2 tbsp chopped fresh mint leaves.
  5. Step 5: Cook the glaze over medium heat for 3-4 minutes until slightly thickened and syrupy, stirring frequently.
  6. Step 6: Return the lamb cutlets to the skillet and spoon the glaze over them, warming for 1-2 minutes. Serve immediately, spooning extra glaze on top.

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Frequently asked questions

How long does Seared Lamb Cutlets with Mint and Davidson's Plum Glaze take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Seared Lamb Cutlets with Mint and Davidson's Plum Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 1 lb) lamb cutlets from drying out.

Can I substitute ingredients in Seared Lamb Cutlets with Mint and Davidson's Plum Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seared Lamb Cutlets with Mint and Davidson's Plum Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Seared Lamb Cutlets with Mint and Davidson's Plum Glaze?

Australian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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