For the Lamb Chops: Place the 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.
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.
For the Dressing: While they are cooking, make the dressing by whisking all the ingredients together in a small bowl.
For the Salad: 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.
Arrange the lamb chops on warmed plates and spoon over the parsley and thyme dressing.
For the Lamb Chops: Place the 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.
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.
For the Dressing: While they are cooking, make the dressing by whisking all the ingredients together in a small bowl.
For the Salad: 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.
Arrange the lamb chops on warmed plates and spoon over the parsley and thyme dressing.
