Roasted Lamb Chops with a Minted Mash and Red Onion Marmalade

Place a pan of salted water on to boil and pre-heat the oven to 180C.

Peel and chop the potato into small chunks.

Add the potatoes to the pan of water and cook until tender and easily pierced with a fork (15mins).

Peel and cut the carrots into large battons.

Place the carrots onto a baking tray, drizzle with olive oil and season with salt and pepper. Place in the oven to roast.

Peel and thinly slice the red onion.

Heat half the olive oil in a frying pan over medium high heat.

Add the sliced red onions to the frying pan and sautee until beginning to caramalise.

Add the brown sugar and balsamic vinegar to the onions and reduce the heat to low.

Place a second frying pan with the remaining olive oil over high heat.

Season the lamb chops with salt and pepper.

Place the lamb chops into the frying pan and cook on either side for 1 minute.

Transfer the lamb chops to the oven alongside the carrots.

Cook the lamb until done to your liking (around 5 mins medium).

Drain the potatoes and return to the same pan.

Mash the potatoes until smooth, then add the butter, milk and half the mint sauce, stir to combine.

Distribute the mash potato among serving plates.

Remove the carrots from the oven and stack alongside the mash potato.

Divide the lamb chops accordingly among the plates, top with the red onion marmalade and serve with the remaining mint sauce.