Method
Preheat oven to 220ºC / 200ºC fan / Gas 7
For the lamb, place the breadcrumbs, grated cheddar and chives into a mixing bowl, add two tablespoons of the olive oil and mix with your hands until well combined. Season to taste with salt and freshly ground black pepper.
Heat the remaining tablespoon of olive oil in a frying pan over a medium heat. Add the lamb cutlets and fry for 1–2 minutes on either side, or until golden brown. Remove the lamb from the pan and press the cheese and chive mixture onto the meaty part of each cutlet.
Transfer the crusted cutlets to a baking tray and cook in the oven for 10–12 minutes, or until the lamb has cooked through and the cheesy crust is golden brown.
Whilst the lamb is cooking, prepare the bean salad. Bring a large pan of salted water to the boil and cook the broad beans for a few minutes. Scoop them out with a slotted spoon and plunge into ice cold water. Then slip them from their skins in a bowl.
Boil the fine beans for 2 minutes, then add the mangetout and cook both for a minute longer. Drain and plunge into ice water. Leave for one minute then drain again.
Heat the oil in a frying pan, quickly cook the shallots for one minute until they start to colour and soften. Then add the cooked beans and mangetout. Cook for about one minute, to heat through and toss in the almonds. Finally toss through the broad beans.
Serve the lamb culets and the warm bean salad with roast baby vine tomatoes.