Roasted Lamb Chops with a Minted Mash and Red Onion Marmalade

Preheat your oven to 200 degrees. Peel the potatoes and chop them into even-sized pieces for even cooking. Toss the carrot batons in 1 tablespoon of olive oil per person, season with salt and pepper, and spread them out on a baking tray. Roast in the oven for 20-25 minutes or until tender and slightly caramelized.

Place the chopped potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until soft and easily pierced with a fork.

Heat 1 tablespoon of olive oil per person in a pan over medium-high heat. Season the lamb chops with salt and pepper, then sear them for 2-3 minutes on each side or until they reach your desired doneness. Remove from the pan and let them rest.

For the red onion marmalade, add the thinly sliced red onion to the same pan used for the lamb, along with a splash of water. Cook over medium heat until softened. Add the brown sugar and balsamic vinegar. Reduce the heat and simmer until the mixture is thickened and caramelized, about 10 minutes. Season with salt and pepper.

Drain the potatoes once they're cooked. Add butter and cream to taste, then mash until smooth. Stir in mint sauce to your preference, season with salt and pepper, and mix well.

To serve, place a generous helping of minted mash on each plate, top with roasted carrots, arrange the lamb chops alongside, and finish with a spoonful of red onion marmalade.