Sticky Fig Lamb Cutlets With Warm Bean & Couscous Salad

Pick up a lean rack of lamb to really impress when cooking a romantic meal for two - serve with fruity Moroccan flavours

• Cooking Time Prep 10 mins
  Cook 10 mins
• Skill Level Easy
• Servings Serves 2

Nutrition per serving

• Kcalories

  631

• Protein

  39g

• Carbs

  55g

• Fat

  28g

• Saturates

  9g

• Fibre

  4g

• Sugar

  29g

• Salt

  0.3g

Ingredients

• 100g couscous
• French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
• 2 tbsp olive oil
• 200g pack green beans, 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

Directions

1. 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. 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. 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.

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