Put your grill on pre-heat while you prepare the marmalade. Heat oil in a frying pan and add the onions. Keep cooking for five minutes, stirring occasionally, until they are soft. Add the garlic and sugar to the onions and cook for further 5 minutes until the onions are browned and soft. Pour in the vinegar. Take off the heat now.
Put the french bread inside the grill and lightly toast. Spread the marmalade over the french bread slices. Top with few rosemary leaves. Follow with a goat cheese slice on each and sprinkle freshly ground pepper.
Cook the breads under the grill for 4-5 minutes or until you notice the cheese bubbling.
While the bread is cooking, make the dressing. Whisk together the oil, vinegar and salt and pepper in a mixing bowl. Add to it the lamb's lettuce, beetroot and red pepper and toss well so that the dressing gets coated over the vegetables. Divide these four individual platters and top with the grilled bread slices. Serve and enjoy!