Dinner

Sticky Fig Lamb Cutlets with Warm Bean & Couscous Salad Recipe

BySophie Carsel January 5, 2026January 5, 2026

Introduction

Sticky fig lamb cutlets are a deliciously sweet and savory dish that pairs tender lamb with a fresh, warm bean and couscous salad. This recipe offers a perfect balance of flavors and textures, ideal for a satisfying dinner.

The image shows three cooked lamb chops with a brown grilled texture, placed on top of a small bed of light yellow couscous mixed with green beans, cherry tomato halves, and thin slices of purple onion. A few fresh green mint leaves are scattered around the plate. The food is arranged on a white plate with delicate embossed patterns, set on a white marbled surface. To the right of the plate, there is a silver fork and knife. On the top left, a small bouquet of white roses and a glass of dark red wine add a soft, elegant touch to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

100g couscous
French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
2 tbsp olive oil
200g 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 of ½ lemon
Small handful mint leaves, most torn

Instructions

Step 1: Heat a frying pan over medium heat and bring a small saucepan of water to the boil.
Step 2: Place couscous in a bowl, pour over 100ml boiling water, cover with a tea towel, and set aside to absorb.
Step 3: Cut between the lamb bones to separate into 7 trimmed cutlets. Rub each with a little olive oil and season.
Step 4: Cook the green beans in the boiling water for 4 minutes, then drain and set aside.
Step 5: Once the pan is hot, cook the lamb cutlets for 3 minutes on each side, brushing them with the fig jam mixture as they cook.
Step 6: In the final minute, add balsamic vinegar to the pan, then transfer lamb to a plate and allow to rest.
Step 7: Let the remaining pan juices bubble until sticky and reduced.
Step 8: Fluff the couscous with a fork, then mix in green beans, red onion, cherry tomatoes, lemon zest and juice, torn mint, and the remaining olive oil. Season to taste.
Step 9: Divide the couscous salad between two plates, top with lamb cutlets, drizzle with sticky pan juices, and scatter over whole mint leaves to finish.

Tips & Variations

For extra flavor, marinate the lamb cutlets with garlic and rosemary before cooking.
If fig jam is unavailable, try substituting with apricot preserves for a different sweetness.
Use fresh lemon juice just before serving to keep the salad vibrant and tangy.

Storage

Store leftover lamb and salad separately in airtight containers in the refrigerator for up to 2 days. Reheat lamb gently in a pan or oven to avoid drying it out. The salad is best served fresh but can be enjoyed cold the next day.

How to Serve

A white plate holds three grilled lamb chops arranged in a triangular shape on top of a bed of light yellow couscous mixed with green beans, halved cherry tomatoes, and thin slices of red onion. Fresh green mint leaves are scattered on the dish for garnish. The plate sits on a white marbled surface with a vintage fork and knife to the right, and a glass of red wine and a small bouquet of white roses to the left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen green beans?

Yes, frozen green beans work well; just cook them according to package instructions before adding to the salad.

How can I tell when lamb cutlets are cooked properly?

Cook lamb cutlets to medium-rare for tender, juicy meat—about 3 minutes per side. If you prefer well done, cook a little longer, but be careful not to overcook to avoid toughness.