INGREDIENTS 

• 8 lamb loin chops
• ½ tsp kosher salt
• ½ tsp black pepper
• 2 tsp complete seasoning
• 5 tbsp fresh Caribbean green seasoning
• 5 tbsp wet jerk seasoning
• 1 tbsp honey
• 4 smashed garlic cloves
• Few sprigs of thyme
• Few sprigs of rosemary
• 2 tbsp olive oil
• 4 tbsp butter

DIRECTIONS

• Clean then season the lamb loin chops with all of the listed ingredients except for the olive oil and butter.
• 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 5 minutes (depending on your preference for doneness), then flip each chop.
• 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.
• Remove the chops from the pan and allow to rest for at least 5 minutes. Serve with rice or your choice of side