Ingredients

Steps

• Simmer carrot ingredients in a covered small pan for 8 minutes until tender.
• Sear lamb cutlets in olive oil in an ovenproof pan for one minute per side.
• Mash mustard, butter, cheese, and thyme together and spread over the lamb.
• Bake lamb for 7 minutes until the crust turns golden-brown.
• Fry chopped onion and sugar in butter for 4 minutes until soft.
• Stir in balsamic vinegar and cook for 5 minutes until thick and sticky.
• Plate the onion marmalade, top with lamb, and serve with carrots.