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Sticky fig lamb cutlets with warm bean & couscous salad
- 100g couscous
- French trimmed lean 7-rack of lamb (ask your butcher to trim for you)
- 2 tbsp olive oil
- 200g pack green beans , stem ends trimmed
- 4 tbsp fig jam or conserve, mixed with 1-2 tbsp water
- 2 tbsp balsamic vinegar
- small red onion , thinly sliced
- handful cherry tomatoes , halved
- zest and juice lemon
- small handful mint leaves, most torn
Directions:View on BBC Good Food
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