For the lamb:
In a small pot over low heat, combine the honey and thyme and bring to a slow simmer. Cook the honey low and slow.
Keep at a low simmer for 30 minutes then strain and season with salt, and pepper. Keep warm.
Meanwhile, preheat a grill or grill pan over high heat. Preheat the oven to 400 degrees F.
Combine the garlic powder, fines herb, and parsley in a bowl and mix to combine. Season the lamb with salt and pepper. Rub the outside of the lamb with the spices and place over a very hot grill, fat side down. Let the lamb sit for just 1 minute or until the fat chars a bit, turn and cook the other side for 2 minutes. Transfer the lamb to a baking sheet and finish in the oven for about 10 minutes. Remove the lamb from the oven and let rest for 5 minutes before slicing the chops.
For the beans:
In a medium saute pan, over medium heat, cook the bacon until most of the fat has been cooked out. Add the carrots and a pinch of salt. When the carrots just start to soften, add the onions and stir to mix well. Continue to cook for about 5 minutes, and then add the celery. Pour the wine and stock into the pan. Simmer until most of the liquid is gone. Turn the heat to high and add the beans and toss frequently to heat through. Add the butter and parsley and season with salt, and pepper, to taste.
On each plate, make a bed of beans, then 2 lamb chops on top and drizzle the lamb with the warm honey mixture.
The honey should just become liquid and not bubble at all.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Brad Sorenson