Score the fat of the lamb chops, season them with salt and pepper.
6 large lamb chops
Lay them together fat edges down in a large shallow casserole pan on a medium-high heat and leave for a few minutes for the fat to render and go crisp.
Trim and add the whole baby carrots and the unpeeled garlic cloves (peel if you want to), turning the carrots regularly.
200 g carrots, 8 cloves garlic
Gently turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle.
Sprinkle the orange zest into the pan with the thyme sprigs, and toss it all together for just 30 seconds.
3 large oranges, 1/2 bunch thyme
Remove the chops to a plate to rest, then squeeze the juice from all 3 oranges into the pan. Let the juice bubble and reduce until sticky, quickly toss the lamb back in with its resting juices.