6 Lamb chops, French trimmed 
1 Tbsp Seven Colours Grill Seasoning
1 pinch each salt and pepper
100 g Baby carrots 
8 cloves Garlic, smashed 
3 Oranges
1 handful fresh Thyme, leaves picked off stems


Score the fat of the lamb chops, and season with the Seven Colours Grill Seasoning, salt and pepper.
On the stove, heat a nonstick pan on medium-high heat. Line up the lamb chops like a rack, fat edges down, and cook until golden and crisp.
To the same pan, add the baby carrots and garlic. Turn the chops on their sides and cook for 2 minutes each side. Turn the baby carrots regularly.
Peel 1 orange and add the skin to the pan, together with the thyme. Toss everything together for a few seconds.
Remove the lamb chops to a platter to rest.
Squeeze the juice of all 3 oranges into the pan and let it bubble until sticky.
Put the lamb chops back into the pan with their resting juice. Serve.