Lamb Chops with Parsley and Thyme Dressing 

• 4 lamb chops, trimmed
• 1 tablesp. olive oil
• Salt and freshly ground black pepper
• Pinch fresh thyme leaves

Parsley and Thyme Dressing

• 1 tablesp. fresh parsley, chopped
• Pinch tablesp. fresh thyme leaves
• Juice and zest of ½ lemon
• 1garlic clove, crushed
• 2 tablesp. olive oil
  

• 200g green beans, trimmed and cooked until tender
• 250g cherry tomatoes, halved
• 70g roasted hazelnuts, skinned and coarsely chopped
• 1 tablesp. olive oil
• 2 tablesp. cider vinegar
• 1 teasp. wholegrain mustard

Place th Lamb chops in a shallow dish, drizzle over the olive oil, then season with salt and pepper and sprinkle with fresh thyme leaves. Set aside for 5-10 minutes to allow the flavours to develop.

Meanwhile, make the bean and tomato salad. Blanch the beans for 2-3 minutes, then drain and refresh quickly under cold running water. Place in a bowl and fold in the cherry tomatoes, hazelnuts, olive oil, vinegar and mustard. Season with salt and pepper and mix gently to combine.

Heat a frying pan or barbecue and cook the chops for 3-4 minutes on each side, depending on thickness, until golden. While they are cooking, make the dressing by whisking all the ingredients together in a small bowl.

Arrange the lamb chops on warmed plates and spoon over the parsley and thyme dressing. Serve with the bean and tomato salad and baby potatoes.