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1
Cover the chops with waxed paper or plastic and whack each chop with the heel of your palm to flatten it out.
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2
Season chops with salt and pepper on both sides.
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3
Combine cumin, coriander and paprika and sprinkle the mixture evenly over chops.
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4
Pat the spices in place and wash up.
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5
Let chops stand 15 minutes.
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6
Heat a large skillet over medium high heat.
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7
Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan.
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8
Add peppers and onions.
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9
Season the vegetables with salt and pepper and cook together 5 minutes, then add grape tomatoes and continue to cook until skins begin to burst on tomatoes.
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10
Add half the flat-leaf parsley to the skillet and toss.
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11
Transfer vegetables to a platter and cover with loose foil to hold heat.
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12
Place a tablespoon of extra-virgin olive oil in a small pot for couscous, just eyeball the amount.
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13
Heat oil over medium heat and add garlic.
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14
Saute garlic 1 minute then add the pine nuts to toast a little.
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15
Add chicken stock to the pot and bring it up to a boil.
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16
Add couscous, remove from heat, and cover the pot.
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17
Let stand for 5 minutes.
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18
Return skillet to stove and add another tablespoon extra-virgin olive oil, a turn of the pan.
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19
Add lamb chops to skillet and sear 2 to 3 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops.
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20
Place chops on top of the peppers and onions.
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21
Fluff couscous with a fork and stir in mint and the remaining parsley.
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22
Pass couscous at the table.
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23
It makes a nice bed for the veggies and lamb to catch all the juices.
