- 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
- 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.