Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

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(1 ratings)

Prep: 10 mins Cook: 10 mins


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: per serving

  • kcal631
  • fat28g
  • saturates9g
  • carbs55g
  • sugars29g
  • fibre4g
  • protein39g
  • salt0.3g
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  • 100g couscous



    Consisting of many tiny granules made from steamed and dried durum wheat, couscous has become a…

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



    A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 200g pack green bean, stem ends trimmed
  • 4 tbsp fig jam or conserve, mixed with 1-2 tbsp water
  • 2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • ½ small red onion, thinly sliced
  • handful cherry tomatoes, halved
  • zest and juice ½ lemon



    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • small handful mint leaves, most torn



    There are several types of mint, each with its own subtle difference in flavour and appearance.…


  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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Comments (1)

jtinks's picture

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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