Cinnamon and chilli lamb chops with couscous salad

Method 1. In a shallow dish mix together the cinnamon, chilli flakes, oil and a pinch of salt and freshly milled black pepper.

Place the chops on a chopping board and brush with the flavoured mixture on both sides.

For 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).

Fluff up the couscous with a fork then add the remaining couscous ingredients. Season if required and set aside.

Cook the chops under a preheated grill or on a prepared barbecue for 6-8 minutes on each side.

Serve the lamb with the couscous salad and houmous.