Spiced Lamb Chops on Sautéed Peppers and Onions with Garlic and Mint Couscous

Preparation

1. Step 1

   Cover the chops with wax paper or plastic and whack each chop with the heel of your hand to flatten it out. Season the chops on both sides with salt and pepper. Combine the cumin, coriander, and paprika and sprinkle the mixture evenly over the chops. Pat the spices in place and wash up. Let the chops stand for 15 minutes.

   Step 2

   Heat a large skillet over medium-high heat and add 2 tablespoons of the EVOO. When the oil is hot, add the peppers and onions. Season the vegetables with salt and pepper and cook together for 5 minutes, then add the tomatoes and continue to cook until their skins begin to burst. Add half of the parsley to the skillet and toss. Transfer the vegetables to a platter and cover loosely with foil to keep warm. Do not wash the skillet.

   Step 3

   Place a tablespoon of the EVOO (just eyeball the amount) in a small pot for the couscous. Heat the oil over medium heat and add the garlic. Sauté for 1 minute, then add the chicken stock and bring it to a boil. Add the couscous, remove from the heat, and cover the pot. Let stand for 5 minutes.

   Step 4

   Return the skillet you cooked the veggies in to the stove and add another tablespoon of EVOO, once around the pan. Add the lamb chops and sear for 2 to 3 minutes on each side for medium rare, 4 minutes on each side for medium well. Arrange the chops on top of the peppers and onions.

   Step 5

   Fluff the couscous with a fork and stir in the mint, the remaining parsley, and the pine nuts. The couscous makes a nice bed for the veggies and lamb to catch all the juices.