Peel, trim, and cut carrot into 1/2"-thick sticks.

Cut potato into 1/4" rounds.

Trim and thinly slice green onions.

Pat lamb chops dry, and season both sides with 1/4 tsp. salt and a pinch of pepper.

Place carrot and potato on prepared baking sheet and toss with 1 Tbsp. olive oil, 1/2 tsp. salt, and a pinch of pepper. Massage oil into vegetables.

Spread into a single layer and roast in hot oven until vegetables are lightly brown and tender, 25-30 minutes.

While vegetables roast, cook lamb chops.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add lamb chops to hot pan and cook undisturbed until browned, 5-7 minutes.

Flip chops and brush with mustard. Sprinkle with herbs de Provence. Cook until chops reach a minimum internal temperature of 145 degrees, 3-5 minutes.

Flip again and cook undisturbed, 30 seconds.

Remove lamb chops to a plate, tent with foil, and rest at least 5 minutes.

Wipe pan clean and reserve.

When vegetables are finished cooking, return pan used to cook lamb chops to medium heat and add 1/4 cup water and demi-glace to pan. Stir to combine.

Bring to a boil. Once boiling, cook until slightly thickened, 1-2 minutes.

Remove from burner. Swirl in butter.

Plate dish as pictured on front of card, placing lamb chops on sauce. Garnish vegetables with goat cheese (breaking up with your hands if needed) and green onions. Bon appétit!