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Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

A star rating of 4.7 out of 5.6 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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: per serving
low insalt0.3g


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


  • STEP 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.

  • STEP 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.

  • STEP 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

Goes well with


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A star rating of 4.7 out of 5.6 ratings

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