1. Marinate the lamb
In a bowl, combine:

1 tablespoon olive oil

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika

1 1/2 teaspoons oregano

Salt and pepper (to taste)

Generously brush the lamb chops with this mixture. Marinate for at least 30 minutes, ideally 2 to 3 hours in the refrigerator.

2. Prepare the honey-garlic butter sauce. In a small saucepan over low heat, combine:

1/4 cup butter

6 minced garlic cloves

1 tablespoon honey

1 tablespoon lemon juice

1 1/2 teaspoons Worcestershire sauce

1 teaspoon soy sauce

1 tablespoon brown sugar

Stir until the butter melts and the mixture is smooth and slightly thickened. Set aside.

3. Sear the lamb.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.

Add crushed garlic cloves and rosemary sprigs to infuse the oil.

Sear the lamb chops for about 3 to 4 minutes per side, depending on their thickness, until golden brown and cooked to your desired doneness.

Remove and let rest.

4. Glaze and serve
Return the lamb chops to the pan and pour the honey garlic butter sauce over them.

Brush the lamb with the sauce for 1 to 2 minutes over low heat until coated and glossy.

To finish,
sprinkle with chopped fresh parsley.

Serve with sides such as mashed potatoes, roasted vegetables, or crusty bread to soak up the sauce.

Enjoy!