Preheat the oven to 180°C.
Season the lamb with salt and pepper.
Sear the lamb skin-side down in a hot ovenproof pan and transfer to the oven for 10 minutes.
Pulse breadcrumbs, chives, parsley, pine nuts, and oil in a food processor until smooth.
Press the herb mixture onto the lamb and roast for 5 minutes until golden.
Boil red wine, stock cube, and tomato purée in a pan for 5 minutes.
Stir butter into the wine reduction to create a glossy sauce.
Cook carrots in a hot griddle pan with oil for 10 minutes until tender.
Slice the lamb into cutlets and serve with carrots and jus.