Pat lamb cutlets dry and season generously with salt and pepper on both sides.

Heat olive oil in a large skillet over medium‑high heat. Once shimmering, add lamb cutlets and sear 3–4 minutes per side for medium‑rare (adjust time for desired doneness). Remove lamb and let rest on a plate.

Reduce heat to medium; add butter to the skillet. Once melted, stir in garlic and cook 30 seconds until fragrant.

Add honey, lemon juice, and thyme; swirl the pan to combine and simmer sauce for 1–2 minutes until slightly thickened.

Return lamb cutlets to the skillet, spooning the glaze over them to coat and warm through (about 1 minute).

Transfer lamb to a serving platter and spoon extra glaze from the pan over the top. Garnish with chopped parsley and lemon wedges.