Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Serves 2

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

Nutrition and extra info

Nutrition info

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

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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.

Recipe from Good Food magazine, February 2013

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Comments

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jtinks's picture
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This is the quickest and most impressive and delicious recipe I've done in a long time. If you want to talk more to your guests and spend as little time in the kitchen as possible, this is the recipe for you.

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