Sticky fig lamb cutlets with warm bean & couscous salad
By Cassie Best
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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Prep:10 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
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kcal 631
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fat 28g
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saturates 9g
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carbs 55g
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sugars 29g
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fibre 4g
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protein 39g
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salt 0.3g
Ingredients
- 100g couscous
- French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
- 2 tbsp olive oil
- 200g pack green beans, 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
Method
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.
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.
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.
