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.