Mix marinade ingredients together
Coat lamb chops with marinade
Refrigerate 3–6 hours or overnight
Heat pan very hot
Sear lamb chops 3–4 minutes per side
Remove lamb and reduce heat to medium
Melt butter in pan
Add minced garlic and stir
Add honey, rosemary, and balsamic vinegar to butter mixture
Return lamb to pan and baste 1–2 minutes per side
Cook lamb to internal temperature of 140–145°F (60–63°C)
Rest lamb for 5 minutes
Serve with pan sauce spooned over top
