First, boil the green beans in salted water until just tender. Drain and set aside. Roughly chop the courgettes.
Finely slice the onion and fennel. Heat a little oil in a large frying pan or saucepan and sauté the onion and fennel with a pinch of salt over a medium heat until soft and turning golden and caramelised. Add to the drained butter beans.
Heat a little more oil in the pan, then add the garlic and courgettes. Cook over a high heat until the courgettes are golden brown on all sides. Lower the heat and return the butter beans, fennel and onion to the pan. Stir in the green beans.
Finely chop the anchovy fillets, and stir into the vegetables in the pan. Squeeze over the lemon juice, drizzle over the garlic oil and scatter over the parsley. Check the seasoning – it won’t need much salt, as anchovies are salty. Turn off the heat.
Heat a little oil in a non-stick frying pan. Season the lamb chops on both sides, then add to the pan. Cook on a medium-high heat for 2-3 minutes on each side, depending on how rare you would like your lamb (cook it as you would steak). Leave the lamb to rest for a couple of minutes, while you plate up the salad, then serve.