Ingredients

• 55g/2oz gorgonzola cheese
• 1 tsp fresh thyme
• leaves only
• 2 lamb cutlets
• 150g/5½oz green beans
• trimmed
• 1 tbsp olive oil
• 1 garlic clove
• crushed
• ½ onion
• finely sliced
• ¼ tsp caster sugar
• ½ tsp chilli flakes

Directions

• Preheat oven to 200C/400F/Gas 6.
• In a small bowl
• mix the gorgonzola cheese and thyme leaves together.
• Heat a small ovenproof
• non-stick frying pan and place the lamb cutlets
• fat-side down
• into the pan until the fat has melted and is crisp and golden-brown. Turn the lamb cutlets over and brown on the other side.
• Divide the herb gorgonzola cheese into two and press onto the top of the lamb cutlets.
• Transfer the pan to the oven for 3-4 minutes
• or until the lamb is cooked to your liking.
• For the green bean salad
• bring a pan of salted water to the boil and blanch the green beans for two minutes. Drain.
• Heat the olive oil in a non-stick frying pan and add the garlic
• onion
• sugar and chilli flakes. Sauté until the onions are soft but not coloured.
• Add the drained green beans to the pan and fry for a further minute.
• To serve
• place the warm green bean salad on a serving plate and top with the lamb cutlets.