Top and tail the green beans. Bring a large saucepan of salted water to the boil, add the green beans and cook for about 10 minutes. Drain the beans and refresh under cold water to stop the cooking process.
Cut the cherry tomatoes in half. Scoop out the seeds and juice the finely dice. Wash, grate and juice the lemons.
Heat a frying pan and add a little olive oil. Season the lamb chops. Once the oil is smoking, add the lamb to the pan and seal for 2 minutes on each side. Add a knob of butter and the olives. Cook for a further 2 minutes then remove from the pan and leave to rest.
Drain any excess grease from the pan and then add the zest and juice of the lemon and the white wine to the pan. Bring to a simmer and reduce. Remove from the heat and add a knob of butter, mixing well.
Reheat the green beans (in boiling water or in a hot pan with a little butter), add the cherry tomatoes and the pine kernels. Season with salt and pepper.
Place the beans on large dinner plates and place the lamb chops on top. Drizzle the sauce over the dish and sprinkle with a little sea salt. Serve hot.
«Try not to overcook the green beans, they taste better with a little crunch!»