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Figgy lamb chops with Spring Cous Cous

Serves 2


  • 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


  • 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.

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