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If starting with a rack of lamb, carefully cut it into individual lamb chops, ensuring each chop has a bone.

Place the lamb chops on a clean surface or plate. Evenly spread yellow mustard over both sides of each lamb chop. In a small bowl, combine the garlic powder, onion powder, smoked paprika, chicken bouillon powder, and black pepper. Sprinkle this seasoning mixture generously over all sides of the mustard-coated lamb chops, pressing gently to adhere.

Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Carefully place the seasoned lamb chops into the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear the lamb chops for 3-4 minutes per side, until deeply browned and a crust has formed.

While the lamb chops are searing, prepare the sauce. In a small glass dish or bowl, combine the Lawry's Honey Bourbon Marinade, honey, and Worcestershire sauce. Strip the leaves from 3 fresh thyme sprigs and add them to the sauce mixture. Stir well to combine all sauce ingredients.

Once the lamb chops are seared on both sides, reduce the heat to medium-low. Pour the prepared honey bourbon sauce evenly over the lamb chops in the pan. Bring the sauce to a gentle simmer.

Allow the lamb chops to simmer in the sauce for 5-7 minutes, turning them occasionally to ensure they are well coated and the sauce reduces slightly and thickens. Cook until the lamb chops reach your desired doneness (130-135°F for medium-rare, 140-145°F for medium).

Remove the lamb chops from the pan and let them rest for a few minutes. Garnish with a fresh thyme sprig, if desired. Serve immediately with your favorite side, such as a kale Caesar salad.


If starting with a rack of lamb, carefully cut it into individual lamb chops, ensuring each chop has a bone.

Place the lamb chops on a clean surface or plate. Evenly spread yellow mustard over both sides of each lamb chop. In a small bowl, combine the garlic powder, onion powder, smoked paprika, chicken bouillon powder, and black pepper. Sprinkle this seasoning mixture generously over all sides of the mustard-coated lamb chops, pressing gently to adhere.

Heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat until shimmering.

Carefully place the seasoned lamb chops into the hot pan, ensuring not to overcrowd it (cook in batches if necessary). Sear the lamb chops for 3-4 minutes per side, until deeply browned and a crust has formed.

While the lamb chops are searing, prepare the sauce. In a small glass dish or bowl, combine the Lawry's Honey Bourbon Marinade, honey, and Worcestershire sauce. Strip the leaves from 3 fresh thyme sprigs and add them to the sauce mixture. Stir well to combine all sauce ingredients.

Once the lamb chops are seared on both sides, reduce the heat to medium-low. Pour the prepared honey bourbon sauce evenly over the lamb chops in the pan. Bring the sauce to a gentle simmer.

Allow the lamb chops to simmer in the sauce for 5-7 minutes, turning them occasionally to ensure they are well coated and the sauce reduces slightly and thickens. Cook until the lamb chops reach your desired doneness (130-135°F for medium-rare, 140-145°F for medium).

Remove the lamb chops from the pan and let them rest for a few minutes. Garnish with a fresh thyme sprig, if desired. Serve immediately with your favorite side, such as a kale Caesar salad.
