Name: Sticky fig lamb cutlets with warm bean & couscous salad
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: 100g couscous -; French trimmed lean 7-rack of lamb (ask your butcher to trim for you) -; 2 tbsp olive oil -; 200g pack green bean , stem ends trimmed -; 4 tbsp fig jam or conserve, mixed with 1-2 tbsp water -; 2 tbsp balsamic vinegar -; ½ small red onion , thinly sliced -; handful cherry tomatoes , halved -; zest and juice ½ lemon -; small handful mint leaves, most torn -

Sticky fig lamb cutlets with warm bean & couscous salad

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Sticky fig lamb cutlets with warm bean & couscous salad

1. 100g couscous -

2. French trimmed lean 7-rack of lamb (ask your butcher to trim for you) -

3. 2 tbsp olive oil -

4. 200g pack green bean , stem ends trimmed -

5. 4 tbsp fig jam or conserve, mixed with 1-2 tbsp water -

6. 2 tbsp balsamic vinegar -

7. ½ small red onion , thinly sliced -

8. handful cherry tomatoes , halved -

9. zest and juice ½ lemon -

10. small handful mint leaves, most torn -

How to cook deliciously - Sticky fig lamb cutlets with warm bean & couscous salad

1. Stage

Heat a frying pan and bring a small saucepan of water to the boil. Put the couscous in a bowl, pour over 100ml boiling water from the kettle, cover with a tea towel and set aside. Cut between the lamb bones so you have 7 trimmed lamb cutlets. Rub a little of the oil and some seasoning onto each cutlet. Cook the green beans in the boiling water for 4 mins, then drain.

2. Stage

Once the frying pan is hot, cook the lamb for 3 mins each side, brushing with the fig jam as they cook. Add the vinegar in the final 1 min of cooking, transfer the lamb to a plate and leave to rest. Bubble any remaining juices in the pan until sticky.

3. Stage

Mix the couscous with a fork to fluff it up, add the beans, red onion, tomatoes, lemon zest and juice, the torn mint and the remaining oil. Season and mix well. Divide the salad between 2 plates and top with the lamb cutlets. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.