Lamb with Caramelised Fig & Almond Cous Cous

 

Because figs have a naturally high sugar content, they are really easy to caramelise – and go amazingly well with lamb. This is another really easy and quick meal. And feel free to add whatever you like to the cous cous – any type of nuts, dried fruit, pomegranate seeds and herbs all work really well.

Ingredients (serves 2):
1/2 cup cous cous
2 teaspoons olive oil
200g lamb back strap
4 figs, quartered
2 tablespoons slivered almonds
1 lemon, rind grated
Few sprigs of mint
2 tablespoons tzatziki or plain Greek yoghurt

Method:

• Place cous cous in a small heat proof bowl and add 1/2 cup boiling water. Cover and leave for 3-4 minutes, then separate grains with a fork
• Heat half the oil in a small fry pan over medium-high heat. Season lamb with salt and pepper and cook for 2-3 minutes on each side. Set aside to rest
• Heat remaining oil and add figs, cut side down. Fry figs for around 1 minute on each side or until caramelised.
• Add almonds, mint and lemon zest to cous cous and gently fold through figs
• Slice lamb into 2cm slices
• Divide cous cous between two plates and top with lamb slices, a squeeze of lemon and a spoonful of tzatziki

 

Variations:
No fresh figs? Use chopped dried figs or apricots instead
Vegetarian: Serve with goat’s cheese or pan fried haloumi instead of lamb