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Begin by squeezing the juice of half of a lime over your lamb chops.
Season generously with Jamaican Firewalk and allow the meat to come up to room temperature before cooking.
Preheat oven to 400°F.
Heat skillet over medium high heat and add 1 Tbsp of cooking oil.
Add your lamb chops – make sure to lay the meat away from you to avoid splatter and press the meat down firmly for maximum surface area contact.
Sear for 60-90 seconds and flip.
Reduce heat to medium low and add butter, garlic, and thyme.
Baste lamb chops with the infused butter.
Remove the lamb to a wire rack while you make the sauce.
Start by adding 1 cup of your favorite BBQ sauce to a sauce pot over medium low heat.
Add Jamaican Firewalk Seasoning to taste, along with 1-2 Tbsps of Jerk marinade/paste.
Taste as you go and adjust the spice level to your preference.
Add 1 Tbsp each of ginger and garlic paste and the juice of the remaining half of lime and mix well.
Brush the sauce evenly onto each lamb chop and place skillet into oven.
Cook lamb to your desired internal temp, about 145°F for medium rare.