Name: Sticky fig lamb cutlets with warm bean & couscous salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Cuisine: Moroccan
Ingredients: 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

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Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

Cassie Best

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Serves 2

Easy

Prep: 10 mins

Cook: 10 mins

A star rating of 4.7 out of 5.7 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal631
fat28g
saturates9g
carbs55g
sugars29g
fibre4g
protein39g
salt0.3g

low

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.

Recipe from Good Food magazine, February 2013

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A star rating of 4.7 out of 5.7 ratings

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