Cinnamon and Chilli Lamb Chops with Couscous Salad

A quick aromatic recipe using mostly store cupboard ingredients and ready in half an hour. Lamb chops or cutlets with a cinnamon and chilli rub and a light cous cous salad.

Method

1. In a shallow dish mix together the seasoning, cinnamon, chilli flakes and oil.
2. To prepare the couscous; put the couscous and butter in a large shallow heatproof bowl, add the stock, stir gently, cover and leave to stand until the liquid is absorbed (this will take about 5 minutes).
3. Fluff up the couscous with a fork, and add the remaining couscous ingredients. Season, if required and set aside.
4. Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.
5. Serve the lamb with the couscous salad and houmous.