In a small pot, boil baby beetroots in salted water for 5 minutes until just tender but not completely soft. Drain. Let them cool.

Stove medium heat. In a fry pan drizzle olive oil. Season lamb chops. Add to fry pan. Cook for 4-5ish minutes on each side, depending on size.

In a jug, add the oil ingredients and blitz with a stick blender until smooth, taste. Allow to infuse for 10 minutes. Pour through a fine strainer. Save the pesto mixture.

Meanwhile, oven on 180°c, place fetta in a baking tray, add the lemons, garlic, drizzle over olive oil, season. Bake for 10 minutes.

Remove lamb chops from heat, place on paper towel and allow to rest. Also, remove fetta from oven and let rest in tray.

With a small knife, peel the beetroots. Put in a bowl with the vinegar, toss, leave for 5 minutes. Remove and place on paper towel to absorb excess liquid. Then quarter, now cut each quarter into half.

Place the strained pesto into a small bowl and the oil into a separate bowl. Cut lamb chops.

Now arrange the elements onto serving plates like in pictures or to your own liking. Serve immediately.