These spiced lamb chops are perfect accompanied by this herby, lemony couscous.
Preheat the grill to high. Dry fry the fennel seeds, coriander seeds, cumin seeds, hazelnuts and sesame seeds over a medium heat for 2-3 minutes. Tip into a pestle and mortar, season and grind to a coarse mix.
Drizzle the lamb chops with a little oil, then press the seed mix evenly into both sides of the chops. Grill for 3-4 minutes each side, or until still slightly pink in the middle, then let them rest for a few minutes.
Tip the couscous into a large bowl, add the lemon zest, a drizzle of olive oil, season and pour over enough stock to cover the couscous. Cover with cling film and leave for 3-4 minutes. Fluff up with a fork, then stir through the mint and coriander along with the lemon juice. Serve with the chops.
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