Spiced Lamb Chops With Couscous - cooking recipe

Ingredients

1 rack lamb (8 chops), frenched, cut into 4 double-chops
1 tbsp olive oil
2 tbsp ras el hanout spice mix
12.75 oz instant couscous
2 cups hot chicken stock
1 (13.5 oz) can chickpeas, rinsed, drained
1 cup dried cranberries
1/3 cup pine nuts, toasted
3 tbsp fresh parsley leaves, chopped
2 tbsp orange juice
1 tsp ground cumin, plus extra, to serve
1/2 tsp ground cinnamon
None None plain yogurt, to serve

Preparation

Brush lamb with oil. Coat in spice mix. Set aside until required.
For the couscous, combine couscous and hot stock. Cover with plastic wrap and set aside for 5 mins. Fluff with a fork until lumps are removed. Toss with chickpeas, cranberries, pine nuts, parsley, orange juice and spices. Season.
Heat a grill pan or frying pan over high heat. Brush with oil. Cook lamb for 3-4 mins per side for medium-rare, or until cooked to your liking. Let rest, covered, for 3-4 mins. Serve with couscous and yogurt sprinkled with extra cumin.