Fried spicy lamb cutlets with green beans

Ingredients:

• 450 g fresh green beans
• 1 small shallot, thinly sliced
• 2 tbsp extra-virgin olive oil + extra for drizzling
• Juice of half a lemon
• 2 tablespoons toasted pine nuts
• 2 tsp coarse salt + more to taste
• 1 tsp freshly ground black pepper + more to taste
• 1 teaspoon freshly ground cloves
• 1 tsp. freshly ground nutmeg
• 0.5 tsp ground cinnamon
• 8 lamb T-bone steaks

Preparation:

1. Preheat oven to 160°C.
2. Bring a saucepan of water to a boil and season generously with salt. Add the green beans and cook until crisp-tender, 4-5 minutes. Just before the beans are done, add the shallots. Drain and transfer to a serving platter. Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and salt and pepper to taste.
3. Combine 2 teaspoons of salt, 1 teaspoon of black pepper, cloves, nutmeg, and cinnamon. Lightly brush each patty with olive oil and rub with the spice mixture. Heat a large nonstick skillet over medium-high heat.
4. Pan-fry the patties, without pressing down, until crispy and browned on both sides, about 3-4 minutes per side. Transfer the patties to the oven for 1 minute, or until medium-rare or to your desired doneness. Arrange the patties around the beans and serve.