Description
This delicious recipe features tender, lean lamb cutlets glazed with a sticky fig jam and balsamic vinegar reduction, served alongside a warm, vibrant bean and couscous salad. The combination of sweet fig glaze and fresh mint-infused couscous salad makes for a perfect balanced meal that’s easy to prepare yet impressive for any dinner occasion.
Ingredients
Scale
Lamb and Glaze
- French trimmed lean 7-rack of lamb (7 cutlets)
- 2 tbsp olive oil
- 4 tbsp fig jam or conserve, mixed with 1-2 tbsp water
- 2 tbsp balsamic vinegar
Salad
- 100g couscous
- 200g pack green beans, stem ends trimmed
- ½ small red onion, thinly sliced
- Handful of cherry tomatoes, halved
- Zest and juice of ½ lemon
- Small handful mint leaves, most torn, some whole for garnish
Instructions
- Prepare Couscous: Put the couscous in a bowl and pour over 100ml boiling water from the kettle. Cover with a tea towel and set aside to absorb and soften while you prepare the rest of the dish.
- Trim and Season Lamb Cutlets: Cut between the lamb bones to separate into 7 cutlets. Rub each cutlet with a little olive oil and season with salt and pepper to taste.
- Cook Green Beans: Bring a small saucepan of water to a boil. Add trimmed green beans and cook for 4 minutes until tender-crisp. Drain and set aside.
- Cook Lamb with Fig Glaze: Heat a frying pan over medium-high heat. When hot, add the lamb cutlets and cook for 3 minutes on each side. During cooking, brush the cutlets repeatedly with the fig jam mixture. In the final minute, add the balsamic vinegar to the pan to create a sticky glaze. Remove the lamb and transfer to a plate to rest.
- Reduce Pan Juices: Continue to bubble the remaining juices in the frying pan until thickened and sticky to intensify the flavor for drizzling.
- Prepare Salad: Fluff the couscous with a fork to separate grains. In a large bowl, combine couscous, cooked green beans, thinly sliced red onion, halved cherry tomatoes, lemon zest and juice, torn mint leaves, and the remaining olive oil. Season with salt and pepper and mix well.
- Serve: Divide the warm bean and couscous salad between two plates. Top each with lamb cutlets. Drizzle over the sticky pan juices and garnish with a few whole mint leaves for freshness and color.
Notes
- Use lean lamb racks to reduce fat content without sacrificing flavor.
- Adjust fig jam and balsamic vinegar amounts to taste if you prefer a sweeter or tangier glaze.
- Ensure couscous is fully fluffed so the salad texture remains light and fluffy.
- Mint adds a refreshing contrast to the richness of lamb and fig glaze—don’t skip it.
- Resting the lamb after cooking helps retain its juices and tenderness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Mediterranean
Keywords: lamb cutlets, fig jam glaze, couscous salad, green beans, balsamic vinegar, mint, easy dinner recipe, Mediterranean lamb
