Step: 1/6

Season the lamb chops with salt and pepper.

Step: 2/6

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).

Step: 3/6

Peel and finely dice the onion. Pat dry the beetroot and cut into slices.

Step: 4/6

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.

Step: 5/6

Peel and crush the garlic and mix with the cream cheese. Season with salt and pepper.

Step: 6/6

Remove the lamb chops from the oven and drizzle with the olive oil. Serve with the beetroot and cream cheese.