Peel onions, potatoes and carrots. Cut onions into quarters and carrots and potatoes into slices.
Rinse and pat dry lamb chops, season with with salt and pepper. Heat oil in a pan and sear meat on both sides.
Layer vegetables and meat in a pan, seasoning each layer with salt, pepper and thyme. Add broth and bring to a boil. Simmer, covered, for about 1.5 hours. Sprinkle with chives and parsley, serve.