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.
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.
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.