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Bring a medium pot of salted water to a boil, add carrots and cook until just tender, 3 to 4 minutes.
Add shallots and thyme to skillet and cook until just softened, 2 to 3 minutes.
Carefully add broth and cook, scraping up any browned bits, until reduced by three-quarters, about 5 minutes.
Add wine and simmer vigorously until reduced by half, about 5 minutes more.
Add peas, onions, carrots, butter and sugar and cook, tossing often, until tender and glazed, 3 to 4 minutes; discard thyme.
Remove skillet from heat, add spinach and toss gently to wilt.
Spoon vegetables and sauce onto four large plates, top with lamb chops and serve.