Into a bowl, combine bourbon whiskey, light brown sugar, extra-virgin olive oil, Worcestershire sauce, and soy sauce.

Pour the marinade into a large sealable plastic bag, and add the lamb chops. Lay the bag flat onto a baking sheet, then place the sheet into the fridge overnight.

Remove the lamb chops from the marinade (lightly pat dry to remove excess marinade) and place them onto the baking sheet. Discard the remaining marinade. Allow the meat to come to room temperature in about 20-30 minutes.

Get the charcoal grill going, arrange the charcoal briquets on one side of the grill, creating both a hot zone (direct heat) and a cooler zone (indirect heat).

Use a wire brush to clean the grate if needed, then brush the grates with a high-smoke-point oil, such as canola or vegetable oil.

Place the lamb chops directly onto the grate over the red-hot coals and sear the chops for 3-4 minutes, using a pair of tongs turn the lamb chops over but move them to the cooler side of the grill and close the lid for several more minutes or until you get the internal temperature you want — 120 degrees for rare, 125 medium-rare, 130 medium, and 145 for well-done. Note, how long you'll need to cook your lamb chops will vary depending on the thickness of the cut and the temperature of the grill.

Allow the lamb chops to rest for 10 minutes before slicing and serving.

Rinse and pat dry the lamb chops and liberally season both sides with flaky sea salt and freshly cracked black peppercorns.

Allow the seasoned meat to rest for 15-20 minutes before moving on to the marinade.