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
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!