How To Make Sticky fig lamb cutlets with warm bean & couscous salad
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Serves:
Ingredients
- 8 lamb cutlets
- 6 dried figs, chopped
- 3 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 can of mixed beans, rinsed and drained
- 1 cup of couscous
- 1 red bell pepper, diced
- 1 cucumber, diced
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
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Preheat the grill or barbecue to medium-high heat.
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In a small saucepan, combine the chopped figs, balsamic vinegar, and honey. Cook over medium heat until the figs have softened and the mixture has thickened, about 5 minutes.
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Season the lamb cutlets with salt and pepper. Brush both sides with the sticky fig glaze.
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Grill the lamb cutlets for 3-4 minutes per side for medium-rare, or until desired doneness is reached. Remove from the heat and let rest for a few minutes.
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Meanwhile, prepare the warm bean and couscous salad. Cook the couscous according to the package instructions. In a large bowl, combine the cooked couscous, mixed beans, diced red bell pepper, diced cucumber, and olive oil. Season with salt and pepper to taste.
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Serve the grilled lamb cutlets alongside the warm bean and couscous salad.
Nutrition
- Calories : 450kcal
- Total Fat : 15g
- Saturated Fat : 4g
- Cholesterol : 60mg
- Sodium : 300mg
- Total Carbohydrates : 52g
- Dietary Fiber : 9g
- Sugar : 18g
- Protein : 28g
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