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.
Delicious served with steamed baby potatoes and Green Bean and Tomato Salad with Mustard Hazelnut Dressing.