Preheat oven to 400°F.

Season the lamb with one teaspoon of the thyme, salt and black pepper.

Heat two tablespoons of the oil to smoking in a large saute pan.

Lightly dredge the chops in the flour then add to the pan. Cook until golden brown, then turn over and continue to cook for a minute or so.

Transfer to a baking tray and reserve. Pour off any residual oil and wipe out the pan to clean it of any cooked bits of flour. Add the remaining olive oil to the pan and when the oil is hot add the carrots.

Saute until lightly golden on all sides then add the spring onions and artichokes. Continue to saute gently and season with a little salt and pepper, about four minutes. Add the butter to the pan and when it is melted over the vegetables, gently stir in the remaining tablespoon of flour and coat the vegetables. Make sure the flour gets cooked a little so that it loses its raw flavor.

Deglaze the pan with the wine and reduce until one quarter of the volume remains. Add the stock and continue to simmer until half the volume remains and the pan sauce is slightly thickened.

Reheat the lamb chops in the oven and in the meantime, add the parsley, remaining thyme and greens to the pan. Adjust the seasoning as necessary; then transfer to a serving platter.

Arrange the lamb chops on the platter. Serve immediately.