Sticky fig lamb cutlets with warm bean & couscous salad

Ingredients

• 100 g couscous 
• 7 rack lamb loins french lean trimmed for you (ask your butcher to trim )
• 2 tbsp olive oil 
• 200 g green beans ends trimmed
• 4 tbsp let set min. spread mixed with 1-2 tbsp water
• 2 tbsp balsamic vinegar 
• 0.5 small onion red thinly sliced
• 1 handful cherry tomatoes halved
• 0.5  lemon zest 
• 1 small handful mint leaves 

Equipment

• bowl
• frying pan
• sauce pan
• kitchen towels

Directions

1. Heat a frying pan and bring a small saucepan of water to the boil.
2. Put the couscous in a bowl, pour over 100ml boiling water from the kettle, cover with a tea towel and set aside.
3. 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.
4. Once the frying pan is hot, cook the lamb for 3 mins each side, brushing with the fig jam as they cook.
5. 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.
6. 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.
7. Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.