100 g couscous
French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
2 tbsp olive oil
200 g 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
- 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.