sea salt and pepper
200g mixed-colour baby heritage carrots
8 cloves of garlic
½ a bunch of fresh thyme
Score the fat of the lamb chops, season them with sea salt and black pepper, then line them up like a rack and sit them together - fat edges down - in a large, shallow casserole pan on a medium-high heat.
Leave for 5 minutes to render and crisp.
Trim and add the whole baby carrots (halving any larger ones) and the unpeeled garlic cloves and thyme to the dish, turning the carrots regularly.
Gently turn the chops onto their sides to cook for 2 minutes on each side, or until golden, but pink in the middle.
Remove the chops to a plate to rest, then squeeze the orange juice from all three oranges and into the pan. Let the juice bubble, add honey and butter and reduce until sticky.
Quickly toss the lamb back in with its resting juice.