Preheat the oven to 200°C.
Mix the gorgonzola cheese and thyme leaves in a bowl.
Brown the lamb cutlets fat-side down in a hot ovenproof pan until crisp, then turn to brown the other side.
Press the herb gorgonzola onto the top of the lamb cutlets.
Roast the lamb in the oven for 3 to 4 minutes until cooked to your preference.
Blanch the green beans in boiling salted water for 2 minutes and drain.
Sauté the garlic, onion, sugar, and chilli flakes in olive oil until soft.
Add the green beans to the pan and fry for another minute.
Serve the lamb atop the warm green bean salad.