Mix the marinade ingredients together for the lamb chops, coat the lamb and leave to marinate for half an hour
In the meantime, part boil the new potatoes in salty boiling water for 10 minutes.
Toss the potatoes in the oil and gently crush with a potato masher so they split a little. Cook in the oven to 25-30 minutes, until they start to crisp up.
Heat a griddle pan to a high temperature and cook the lamb chops for 2 minutes on each side (don’t discard the marinade) and then an extra minute on each side until they are cooked to your liking, all in all I cooked mine for 7 minutes and they were lovely and pink in the middle, but they were very chunky chops so the time will be dependent on their size. Once cooked leave to rest for 3-4 minutes before serving
Once the potatoes have started to turn golden and crispy, reduce the heat to 160’C and stir in the peas and marinade from the lamb and return to the oven for 10-12 minutes
In a saucepan, heat the orange juice and the stock and cook the carrots and courgettes for 10 minutes until slightly andante. Stir in the thyme and the butter before serving and season to taste.
Plate up all your ingredients and drizzle over the remaining orange juice before enjoying.