Start by preparing the carrot purée; boil the carrots in a large saucepan of salted water until tender; usually 10-12 minutes. Drain and transfer to a food processor, then add the olive oil, butter and some seasoning. Pulse until it forms a thick purée. Transfer to a bowl and set to one side.
Preheat the oven to 210°C.
Brush the lamb chops with the remaining olive oil and season well. Combine the breadcrumbs, parsley and seasoning in a large mixing bowl until combined. Sprinkle the breadcrumb mixture on both sides of the lamb chops, packing lightly to make them stick. Arrange on a lined baking tray and bake for 8-10 minutes, turning halfway through cooking.
Reheat the purée in a saucepan over a low heat at the same time. Remove the lamb from the oven when ready and allow to rest for 3-5 minutes. Spoon the purée onto plates and arrange two chops alongside. Garnish with a sprig of oregano leaves and some freshly ground black pepper before serving.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.