Mammy Jamia's

Serves 2

Ingredients

• 4 Lamb chops
• Mammy Jamia’s balsamic and fig dressing
• 100g Cous Cous
• 100g runner beans
• 1/4 red onion
• 8 cherry tomatoes
• 1/2 lemon
• Mint leaves
• Olive oil

Method

• Heat a frying pan.
• Cook the Cous-Cous as per the instructions on the packet.
• Once the pan is hot place the lamb chops in the pan brushing each chop with balsamic and fig dressing. Cook for about 3 minutes then cook on the other side for a further 3 minutes and brush again with the dressing.
  meanwhile, cook the green beans in boiling water for 4 minutes and drain.
• Add 4 tablespoons of dressing to the pan and cook the chops for a further minute.
• Transfer the chops to a plate and allow to rest. Bubble the remaining juices in the pan stirring frequently.
• Half the tomatoes and thinly slice the onion adding them to the Cous-Cous along with the runner beans and chopped mint. Squeeze the lemon over the
• Cous Cous along with a drizzle of olive oil and mix well.
• Divide the salad between two plates, top with the lamb chops and drizzle over the reduced sauce from the pan.