Sticky fig lamb cutlets with warm bean & couscous salad

Sticky fig lamb cutlets with warm bean & couscous salad

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(5 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 1 year old; between 1 and 2 years old you will find it sold as…

  • 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…

  • 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, questions and tips

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11th Jan, 2017
Couscous was rather dry as cooking lamb cutlets (even though of high quality) didn't produce any 'juices'. Also green beans were lacking in flavor. I'd modify this recipe if I were to cook it next time.
3rd Oct, 2014
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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