Ingredients

For the Lamb Cutlets

4 chops Lamb Cutlets about 1–1.5 inches thick

2 tablespoons Olive Oil for marinating

1 teaspoon Sweet Paprika for color and flavor

1 teaspoon Garlic Powder for flavor

1 teaspoon Onion Powder for flavor enhancement

1 teaspoon Dried Oregano for earthy flavor

to taste Salt for seasoning

to taste Black Pepper for seasoning

For the Glaze

2 tablespoons Westgold Butter or quality butter

3 cloves Garlic (minced and whole) for flavor

1 sprig Fresh Rosemary for aroma

1/4 cup Honey for sweetness

2 tablespoons Brown Sugar for glaze

1 tablespoon Lemon Juice for brightness

1 tablespoon Worcestershire Sauce for umami

1 tablespoon Soy Sauce for depth

For Garnishing

2 tablespoons Fresh Parsley for garnish

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Instructions

Marinate the Lamb: In a mixing bowl, combine lamb cutlets with olive oil, sweet paprika, garlic powder, onion powder, oregano, salt, and black pepper. Cover and let them marinate in the refrigerator for at least 15 minutes.

Cook the Cutlets: Heat olive oil in a cast iron pan over medium-high heat. Once hot, add the marinated cutlets and cook for 1-2 minutes on each side until golden-brown.

Baste: Add Westgold butter, whole garlic cloves, and fresh rosemary into the pan and allow them to melt together. Baste the cutlets with this mixture for about 1 minute.

Prepare Glaze: In the same pan, mix in honey, brown sugar, lemon juice, Worcestershire sauce, soy sauce, and minced garlic. Stir continuously until thickened, about 3 minutes.

Coat and Serve: Return the lamb cutlets to the pan, coating well with the glaze. Baste for another minute on each side, then let them rest for 5 minutes. Garnish with fresh parsley.