Sticky fig lamb cutlets with warm bean & couscous salad
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Sticky fig lamb cutlets with warm bean & couscous salad

By Cassie Best

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 631
  • fat 28g
  • saturates 9g
  • carbs 55g
  • sugars 29g
  • fibre 4g
  • protein 39g
  • 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

Method

  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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