2) Drizzle the beans and shallots with olive oil, lemon juice, pine nuts, and season with salt and pepper, to taste.
3) Mix the 2 tsp of salt, 1 tsp pepper, the cloves, nutmeg and cinnamon together. Brush each lamb chop lightly with the olive oil and season with the spice mixture.
4) Heat a large nonstick skillet over medium-high heat. Cook the chops in the skillet, without crowding until brown and crisp on both sides, about 3 or 4 minutes for both sides.
5) Finish chops in the oven for 1 minute for medium rare, or to desired doneness. Place the lamb chops around the beans and serve.