1tspflakey sea salt, (if using fine salt cut salt in half or adjust to taste)
Remove the lamb chops from your refrigerator and leave them at room temperature for at least 30 minutes to 1 hour to take some of the chill off. Trim and discard any excess fat from the meat.
Score the fat of the lamb chops, season them with sea salt then line them up, like a rack, and sit them together fat edges down in a large shallow pan on a medium-high heat. Leave for 5 minutes to render and crisp up.
Carefully turn the chops on to their sides, to cook for 2 minutes on each side, or until golden, but still pink in the middle. Don't discard the juices from the pan. You will use it to cook the other ingredients below.
Meanwhile, use a peeler to peel strips of zest from 1 orange. Sprinkle them into the pan with the thyme sprigs, smashed garlic and toss it all together for just 30 seconds to get the flavours married together.
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. That's it. Ready to serve them.