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### Instructions:
**1. Prepare the Jerk Marinade:**
In a medium bowl, combine the brown sugar, thyme, allspice, cinnamon, garlic powder, ground ginger, onion powder, Scotch bonnet peppers (or habaneros), paprika, salt, and black pepper. Add the soy sauce, lime juice, olive oil, and apple cider vinegar, then mix well until the marinade is smooth and aromatic.
**2. Marinate the Lamb Chops:**
Place the lamb chops into a resealable plastic bag or shallow dish. Pour the jerk marinade over the lamb chops, ensuring each chop is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, but overnight is ideal for deeper flavor infusion.
**3. Preheat the Grill or Skillet:**
While the lamb chops are marinating, preheat your grill to medium-high heat or heat a cast-iron skillet over medium heat. Make sure the grill or skillet is well-heated to ensure a good sear.
**4. Cook the Lamb Chops:**
Once the grill or skillet is ready, remove the lamb chops from the marinade and let any excess liquid drip off. Grill or sear the chops for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired doneness. The internal temperature for medium-rare should be around 135°F (57°C).
**5. Prepare the Honey Glaze:**
While the lamb chops are cooking, make the honey glaze by whisking together the honey, Dijon mustard, soy sauce, and lime juice in a small saucepan. Place the saucepan over low heat and simmer for about 3-4 minutes, stirring occasionally until the glaze thickens slightly.
