Honey Harissa Lamb Chops with Herby Couscous Salad

1. Combine the olive oil, harissa, garlic, lemon zest and juice. Season well.
2. Allow the lamb to get to room temperature before coating the chops in olive oil and a generous sprinkling of salt.
3. Place the couscous in a bowl. Pour over the hot stock, cover and leave for 5 minutes. Fluff with a fork, then fold through the olive oil, herbs, lemon onion and roasted capsicum. Season to taste.
4. Combine all mint yoghurt ingredients in a small bowl. Add more lemon juice if you prefer a looser dressing.
5. Heat a griddle pan over medium-high heat. Add a splash of oil and the lamb. Cook for approximately 3–4 minutes on each side. In the final 2minutes of cooking, turn the heat up, and rotate the lamb so that the fat cup is in direct contact with the pan. Remove once rendered and caramelized. Pop lamb aside to rest.
6. Reduce the heat to low and add the harissa sauce to the pan. Gently cook for one minute or until loose and fragrant.
7. Spread the couscous on a large platter, lay lamb chops on top and spoon over the harissa and mint sauces. Time to dig in!

Garnish Suggestion: Finish with extra herbs, lemon wedges and a pinch of flaky salt.