The sweetness of the fig jam turns an everyday dinner into something extraordinary. Jam holds a very high sugar content so be careful that the jam doesn’t catch and burn when making this recipe, otherwise, the dish can taste bitter.

Ingredients

• 8 lamb rib chops
• 30 ml (2 T) olive oil
• salt and pepper to taste
• 60 ml (4 T) Rhodes Quality Ripe Fig Jam
• 15 – 30 ml (1 – 2 T) water
• sunflower oil for frying
• 30 ml (2 T) balsamic vinegar
• 500 ml (2 C) couscous
• 30 ml (2 T) butter, melted
• 30 ml (2 T) mint, chopped

Method

1. Rub each lamb chop with a little of the olive oil and seasoning.
2. Mix the Rhodes Quality Ripe Fig Jam and the water.
3. Heat a little oil in a frying pan and fry the lamb chops for 3 minutes on each side, basting often with the fig jam.
4. Add the balsamic vinegar in the final minute of cooking.
5. Transfer the lamb to a plate and leave to rest while the remaining juices in the pan simmer and reduce until sticky then pour over the lamb.
6. Prepare the couscous according to the directions on the packet.
7. Fork the butter and mint through the couscous and serve hot with the lamb chops.