Preheat the oven to 200°C. In a bowl mix together the garlic, balsamic vinegar and soy sauce. In a foil lined roasting tin, add the lamb chops in an arrangement of three and cover them with the balsamic vinegar mixture.
Cut the goat's cheese into four generous slices and place them next to each trio. Cut another twelve 1” pieces and lay this on top of each chop. Sprinkle the thyme and rosemary mixture over the chops. Place in the oven and roast for 20 minutes and a further two minutes under the grill, if necessary to glaze the cheese to a golden brown.
Meanwhile cook the peas for a few minutes until tender. Spoon the balsamic mixture in the middle of four plates or bowls and arrange the chops and goat's cheese over. Add the cooked peas around the lamb and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.