Sticky fig lamb cutlets with warm bean & couscous salad

10-30 minutes 2 servings 800 kcal or less lamb chops lamb neck lamb rack love is good food mains meal for two quick rack of lamb valentines

N/A

Source

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

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.