Honey-Jerk Lamb Loin Chops

INGREDIENTS

8 lamb loin chops

½ tsp kosher salt

½ tsp black pepper

2 tsp complete seasoning

1.5 tbsp fresh Caribbean green seasoning (if needed, there’s a recipe for a homemade version in each of my cookbooks)

1.5 tbsp wet jerk seasoning (if needed, there’s a recipe for a homemade version in each of my cookbooks)

1 tbsp honey

4 smashed garlic cloves

Few sprigs of thyme

Few sprigs of rosemary

2 tbsp olive oil

4 tbsp butter

INSTRUCTIONS

1) Clean then season the lamb loin chops with all of the listed ingredients except for the olive oil and butter.

2) Heat a cast iron skillet or nonstick pan on medium-high heat, and add 2 tbsp olive oil. Once the oil is hot, add the lamb loin chops to the skillet and reserve the garlic, thyme, and rosemary. Cook for about 4-6 minutes (depending on your preference for doneness), then flip each chop.

3) Once flipped, add the butter and reserved garlic, thyme, and rosemary to the skillet. After 2 minutes, begin basting the chops with the now-melted butter for another 2-4 minutes or until the chops reach your desired doneness.

4) Remove the chops from the pan and allow to rest for at least 5 minutes.

Serve with creamy mashed potatoes, broccoli, green beans, or side of choice. Enjoy!