Marinate the lamb chops in the herbs, lemon juice and a good twist of salt and pepper. Leave at room temperature while you prep and cook the rest of the ingredients
Bring the potatoes to boil in salty water and the steam the white cabbage over the top of it, for 10 minutes.
In the meantime make a start on the red wine jus by frying the shallot in the olive oil until soft. Add the red wine and bring to the boil. Leave on a slightly reduced heat until it had reduced by a half, this should take about 7-10 minutes
When the cabbage has softened, remove from the steam and fry in a frying pan with the onion and butter for about 7-10 minutes. Taste the potato; it will probably need another 5-10 minutes to soften once you have removed the cabbage. When it is cooked, strain and then return to the heat for a few seconds to get rid of the excess water
Once the red wine has reduced add the beef stock, and again, leave to reduce by half for another 7-10 minutes.
When the onions are cooked, add in the peas fry for 2 minutes. Mash the veg and onion mixture together with the milk and the salt and pepper until it is of a soft and smooth texture. If you need to cover and place in a warm oven until the other elements are ready to serve.
Heat a griddle pan to a high heat and fry the lamb chops for 2-3 minutes on each side, depending on how you like them.
Strain the red wine gravy over a sieve and then stir in the butter until it has melted and the jus has a glossy sheen.
Serve the lamb chops on top of the colcannon with drizzle with the gravy.