Sticky fig lamb cutlets with warm bean & couscous salad
- Preparation and cooking time
- Serves 2
Pick up a lean rack of lamb to really impress when cooking a romantic meal for two - serve with fruity Moroccan flavours
- 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.