Prepare the Mashed Potatoes: In a large pot, add the peeled and cubed Yukon Gold potatoes. Cover with cold water and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes. Drain the potatoes and return them to the pot. Add the white cheddar cheese, milk, and a pinch of salt and pepper. Mash until smooth and creamy. Set aside and keep warm.

Cook the Lamb Chops: Season the lamb chops with salt, pepper, rosemary, and thyme. In a large skillet, heat the olive oil over medium-high heat. Add the lamb chops and sear for about 4-5 minutes on each side until browned and cooked to your desired doneness. Remove from the skillet and set aside.

Make the Sauce: In the same skillet, add the beef broth and scrape up any browned bits from the bottom. Allow it to simmer for a few minutes. Stir in the heavy cream and let it simmer until it thickens slightly, about 5 minutes. Return the lamb chops to the skillet, spooning some sauce over them.

Prepare the Garlic Butter Shrimp: In another skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Add lemon juice and season with salt and pepper.

Assemble the Dish: On each plate, place a generous scoop of white cheddar mashed potatoes. Top with a lamb chop and spoon over the creamy sauce. Add a portion of garlic butter shrimp on the side.

Garnish: Sprinkle chopped chives over the top for a pop of color and additional flavor.