Drizzle some olive oil on the lamb chops and set aside.
In the meantime, in a saucepan, bring to simmer the stock with the butter, and the onion, carrots and cabbage. Season well and let it simmer for 5-8 minutes or until the carrots are cooked through. ( I used baby young carrots which are cooking very fast, if using classic carrot, slice thinly, and simmer the carrot in the stock for 5 minutes before adding the onions and cabbage and cooking as per recipe.)
Once the vegetables are ready keep aside warm.
Next, Over high heat, in a large sauté pan, sear the lamb chops on both sides. Season well and continue to cook on medium heat for a further 3-4 minutes until pink in the centre. Turn off the heat and cover loosely with foil to rest.
In the meantime, warm up the mash potato. In a saucepan, place the mash potato, stir to break down the mixture and push onto one side of the saucepan. Add some milk on on the base and let the milk come to the simmer. Start to stir to incorporate the milk into the mash and warm up the mash potato. Keep covered on the side to keep warm.
Lastly, add the pesto into the vegetable and toss to combine the flavour. Check the seasoning.
Spoon some mash potato on the serving dishes, add the vegetables and place the lamb chops over. serve immediately.
