Wash the green beans and cut into 4.
Chop the spring onions into small pieces, keeping the white part of the green onion separate from the green stalk.
Cut the meat into 1.5cm thickness.
Preheat a wok to hot and add a drizzle of olive oil. Add the meat to the pan and cook for 2 to 3 minutes until coloured on all sides. Add the chopped hazelnuts and cook for a further minute. Remove the meat and the hazelnuts from the pan and set aside.
Add a little more olive oil to the same wok and then sweat the white part of the spring onions with a pinch of salt for 1 minute. Add the green beans and then add water to half the height of the green beans. Season with salt and pepper, cover and cook for 4 to 5 minutes. Once the water has evaporated, return the lamb to the pan to finish cooking and re-heat. Add the hazelnut oil and the green part of the spring onions.
Serve immediately, finishing the dish with some freshly ground pepper.
«Try replacing the hazelnuts with almonds or even sesame seeds.»