Place the lamb cutlets into a large bowl and combine with the sweet paprika, garlic powder, onion powder, dried oregano, and olive oil. Mix until well coated. Cover and refrigerate for a minimum of 15 minutes, or ideally overnight.

Pour 2 tablespoons of olive oil in a large cast iron pan set over medium-high heat. Once hot, add the lamb cutlets and cook for 1-2 minutes on each side until a golden crust forms. Flip and cook for 30 seconds more.

Add the butter, garlic cloves, and rosemary sprigs to the pan. Once the butter is melted, baste the meat with the butter for 1 minute.

Remove the cutlets from the pan and discard the garlic and rosemary.

Set the pan over medium heat, then add the honey, brown sugar, lemon juice, Worcestershire sauce, soy sauce, and minced garlic. Cook until the sauce is thick and sticky, about 3 minutes, stirring frequently. Season to taste with salt and pepper.

Turn the heat to low and add the cutlets back into the pan. Baste the meat with the sauce for 1 minute on each side.

Let the cutlets rest for 5 minutes, then garnish with fresh parsley and serve immediately.