Peel the carrots leaving them whole and blanch for 15 minutes in boiling salted water. Drain the carrots directly into the baking pan and flavor with the juice of half an orange, fresh thyme and two or three bay leaves. Drizzle with plenty of oil and add salt and pepper. Bake at 240°C for about 10 minutes stirring halfway through cooking. If necessary, grill for a few minutes until well roasted.
In a sufficiently large pan heat the oil with two cloves of garlic and plenty of fresh thyme. When hot add the chops and brown on both sides. Season with salt.
Serve the chops with the roasted carrots, adding fresh thyme.
Recipies by Gnambox
With a meat second course as delicate as lamb, we can pair a red of great elegance, like Fragore, the Etna cru from Montelaguardia, or Mille e una Notte, the Donnafugata icon red.