Spiced Lamb Chops With Peppers, Onions Garlic & Mint Couscous 

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

Heat a large skillet over medium high heat. Add 2 tablespoons olive oil, 2 turns of the pan. Add peppers and onions. 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. Add half the flat leaf parsley to the skillet and toss. Transfer vegetables to a platter and cover with loose foil to hold heat.

Place a tablespoon of oil in a small saucepan for couscous, just eyeball the amount. Heat oil over medium heat add garlic, saute garlic 1 minute then add chicken stock and bring it up to a boil. Add couscous and cover the pan. Let stand for 5 minutes. Over medium-low heat toast the pine nuts in a small pan until they begin to give off their aroma, stirring them frequently to prevent them from burning.

Return skillet to stove and add another table EVOO, a turn of the pan. Add lamb chops to skillet and sear 2 minutes on each side for medium rare, cook 4 minutes on each side for medium well chops. Place chops on top of peppers and onions.

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

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Yields: 4 Servings



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