1. Marinate the Lamb
In a bowl, combine:

1 tbsp olive oil

1 tbsp garlic powder

1 tbsp onion powder

1 tbsp paprika

1½ tsp oregano

Salt and pepper (to taste)

Rub this mix generously over the lamb cutlets. Let marinate for at least 30 minutes, preferably 2–3 hours in the fridge.

2. Make the Honey Garlic Butter Sauce
In a small saucepan over low heat, combine:

¼ cup butter

6 minced garlic cloves

1 tbsp honey

1 tbsp lemon juice

1½ tsp Worcestershire sauce

1 tsp soy sauce

1 tbsp brown sugar

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

3. Sear the Lamb
Heat 2 tbsp olive oil in a large skillet over medium-high heat.

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

Sear lamb cutlets for about 3–4 minutes per side, depending on thickness, until browned and cooked to desired doneness.

Remove and set aside to rest.

4. Glaze and Serve
Return cutlets to the pan and pour the honey garlic butter sauce over them.

Baste the lamb in the sauce for 1–2 minutes over low heat until coated and glossy.

To Finish
Sprinkle with fresh chopped parsley.

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

Enjoy!