STICKY FIG LAMB CUTLETS WITH WARM BEAN & COUSCOUS SALAD

Sticky fig lamb cutlets with warm bean & couscous salad image

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

Provided by Cassie Best

Time 20m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 631 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 29 grams sugar, Fiber 4 grams fiber, Protein 39 grams protein, Sodium 0.3 milligram of sodium