Sticky fig lamb cutlets with warm bean & couscous salad Recipe

Sticky fig lamb cutlets with warm bean & couscous salad Recipe
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How To Make Sticky fig lamb cutlets with warm bean & couscous salad

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Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes

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

  1. Preheat the grill or barbecue to medium-high heat.

  2. 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.

  3. Season the lamb cutlets with salt and pepper. Brush both sides with the sticky fig glaze.

  4. 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.

  5. 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.

  6. 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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