Rub the lamb in the thyme, a pinch of sea salt and pepper.
Heat a griddle pan to a medium heat. Brush the fennel slices with some olive oil and season with salt. Place on the griddle pan and griddle for 4 minutes each side until cooked through. Repeat with the rest.
Brush the chops with olive oil and place on the griddle pan and cook for 4 minutes each side or to your liking.
Mix the dressing together. Place the fennel, tomato and orange in layers, top with the lamb chops and drizzle the dressing over the top.