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1
Preheat the oven to 375.
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2
In a blender or food processor, combine the cilantro, garlic, cumin, cayenne and lemon juice with 1/2 teaspoon of the lemon zest and 1 tablespoon of the olive oil.
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3
Season with salt and pepper and process to a paste.
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4
Spread all but 1 tablespoon of the seasoning paste over the lamb chops and let stand for 10 minutes.
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5
Meanwhile, in a small saucepan, bring the water to a boil.
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6
Add the cinnamon, 1 tablespoon of the olive oil and 1/2 teaspoon of salt.
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7
Stir in the couscous, cover and remove from the heat; let stand until all the water has been absorbed, about 10 minutes.
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8
Transfer the couscous to a large bowl and fluff with a fork.
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9
Stir in the mint, pistachios, half of the pomegranate seeds and the remaining 1/2 teaspoon of lemon zest.
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10
Cover and keep warm.
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11
Heat the remaining 1 teaspoon of olive oil in a medium ovenproof skillet.
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12
Scrape off the seasoning paste on the lamb chops.
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13
Add the chops to the skillet and cook over moderate heat, turning once, until browned, about 5 minutes.
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14
Transfer the skillet to the oven and roast for 6 minutes for medium-rare meat.
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15
Transfer the lamb to a plate and pour off the fat in the skillet.
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16
Set the skillet over moderate heat and add the pomegranate juice and the reserved 1 tablespoon of the seasoning paste.
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17
Cook, scraping up any bits stuck to the pan.
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18
Simmer over moderate heat until reduced to 1/4 cup, about 2 minutes.
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19
Mound the couscous on plates and top with the lamb chops.
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20
Spoon the sauce on the meat, sprinkle with the remaining pomegranate seeds and serve.
