1 pound lamb loin

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon smoked paprika

1 teaspoon onion powder

1 teaspoon Italian herbs

2 tablespoons olive oil

2 tablespoons butter

3 cloves garlic, minced

1 tablespoon ginger, minced

1/4 cup honey

1 tablespoon soy sauce

1/4 teaspoon red pepper flakes (optional)

2 stalks green onions, sliced (for garnish)

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Pat the lamb loin dry with paper towels. Season with salt, pepper, smoked paprika, onion powder, and Italian herbs. Let rest for 15–20 minutes to absorb the seasoning.
Heat olive oil and butter in a large skillet over medium-high heat. Once hot, sear the lamb loin for 3–4 minutes per side until a golden crust forms.
Lower the heat slightly and continue cooking for another 5–7 minutes, depending on desired doneness. Aim for 130°F for medium-rare or 140°F for medium. Remove from pan and let rest.
In the same skillet, sauté minced garlic and ginger for 30 seconds until fragrant.
Stir in honey, soy sauce, and red pepper flakes. Simmer for 2–3 minutes until slightly thickened.
Return the lamb to the pan, coating it evenly in the honey garlic sauce.
Garnish with sliced green onions and serve warm with your favorite sides.

Use a meat thermometer to avoid overcooking—130°F for medium-rare, 140°F for medium.

Add a splash of lemon juice or balsamic vinegar to the sauce for brightness.

For a spicier version, increase red pepper flakes or add a dash of sriracha.

This recipe works equally well with lamb chops, chicken, pork, or salmon.

For grilling, cook lamb over medium-high heat for about 4 minutes per side, then finish with the sauce.