Sticky fig lamb cutlets with warm bean & couscous salad

• couscous↗100g g
• French trimmed lean 7-rack of lamb↗

  (ask your butcher to trim for you)

• olive oil↗2 tbsp
• pack green bean↗200g g

  stem ends trimmed

• fig jam4 tbsp

  or conserve, mixed with 1-2 tbsp water

• balsamic vinegar↗2 tbsp
• ½ small red onion

  thinly sliced

• handful cherry tomatoes↗

  halved

• zest and juice ½ lemon
• small handful mint↗

  leaves, most torn

Step-by-step instructions

1. 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. 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. 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.