Sticky fig lamb cutlets with warm bean & couscous salad

Heat a frying pan and bring a small saucepan of water to the boil.

Put the couscous in a bowl, pour over 100ml boiling water from the kettle, cover with a tea towel and set aside.

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.

Once the frying pan is hot, cook the lamb for 3 mins each side, brushing with the fig jam as they cook.

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.

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.

Drizzle over the remaining sticky juices from the pan and scatter over a few whole mint leaves.