Season the lamb chops with salt and pepper.
Fry the chops in a hot pan for 2-3 minutes on each side. Keep warm in a preheated oven at 100°C (80°C fan, gas 1).
Peel and finely dice the onion. Pat dry the beetroot and cut into slices.
Heat the rapeseed oil in a pan and fry the onions until slightly softened. Add the beetroots and 3 tbsp water. Season with salt and pepper and cook for another 3 minutes.
Peel and crush the garlic and mix with the cream cheese. Season with salt and pepper.
Remove the lamb chops from the oven and drizzle with the olive oil. Serve with the beetroot and cream cheese.