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1
In a small pot over low heat, combine the honey and thyme and bring to a slow simmer.
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2
Cook the honey low and slow.
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3
Cook's Note: The honey should just become liquid and not bubble at all.
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4
Keep at a low simmer for 30 minutes then strain and season with salt, and pepper.
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5
Keep warm.
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6
Meanwhile, preheat a grill or grill pan over high heat.
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7
Preheat the oven to 400 degrees F.
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8
Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine.
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9
Season the lamb with salt and pepper.
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10
Rub the outside of the lamb with the spices and place over a very hot grill, fat side down.
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11
Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes.
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12
Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes.
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13
Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
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14
For the beans:
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15
In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out.
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16
Add the carrots and a pinch of salt.
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17
When the carrots just start to soften, add the onions and stir to mix well.
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18
Continue to cook for about 5 minutes, and then add the celery.
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19
Pour the wine and stock into the pan.
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20
Simmer until most of the liquid is gone.
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21
Turn the heat to high and add the beans and toss frequently to heat through.
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22
Add the butter and parsley and season with salt, and pepper, to taste.
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23
On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture.
