Seared garlic seafood with spicy harissa bisque
Rustle up a luxurious, romantic (and speedy!) starter for two with fresh scallops, prawns and hot chilli
Sticky fig lamb cutlets with warm bean & couscous salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 100g couscous
- French trimmed lean 7-rack of lamb(ask your butcher to trim for you)
- 2 tbsp olive oil
- 200g pack green beanstem ends trimmed
- 4 tbsp fig jamor conserve, mixed with 1-2 tbsp water
- 2 tbsp balsamic vinegar
- ½ small red onionthinly sliced
- handful cherry tomatoeshalved
- zest and juice ½ lemon
- small handful mintleaves, most torn
Nutrition: per serving
- kcal631
- fat28g
- saturates9g
- carbs55g
- sugars29g
- fibre4g
- protein39g
- salt0.3glow
Method
step 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.
step 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.
step 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.
