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Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

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Rating: 5 out of 5.6 ratings
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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
HighlightNutrientUnit
kcal631
fat28g
saturates9g
carbs55g
sugars29g
fibre4g
protein39g
low insalt0.3g
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Ingredients

Method

  • 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.

Goes well with

Recipe from Good Food magazine, February 2013

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Overall rating

Rating: 5 out of 5.6 ratings

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