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Get your prep done before you start cooking: Mince the garlic cloves and dice the onion.
Combine the lamb chops with rosemary, salt, pepper and 2 teaspoons Cajun seasoning.
Heat oil and 1 tablespoon butter over medium high in a heavy bottomed skillet. Add lamb chops, but don't overcrowd the skillet, if your skillet is not large enough, you'll need to cook in batches. Sear the lamb chops for 2 minutes, turn and sear for 1 minute more. Remove from skillet.
Reduce heat to medium, add garlic and onion, sauté for 3 minutes until translucent and fragrant. Stir in the remaining Cajun seasoning.
Deglaze with chicken broth, simmer for 2 minutes while stirring and scraping up the brown bits on the bottom of your skillet. Add butter, simmer until melted.
Reduce heat to medium low, stir in honey and chili flakes. Taste and adjust salt. Return lamb chops to the skillet. Smother with sauce, let simmer for 1 minute.
Top with parsley. Enjoy!