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.
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.
