Moroccan Lamb Chops, Herby Couscous, and Stuffed Peppers

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This was a delicious meal, from Jamie Oliver's Meals in Minutes.  This one took me about 40 minutes.   Deuce didn't love the lamb (He says lamb is too gamey for him.), but my husband and elder son loved it!  I enjoyed the couscous, peppers and the garnishes.  We agreed that this way to season the pita bread was AMAZING!  They tasted like fresh pita!  
In the book, it calls for a fresh pomegranate drink.  I didn't make it.  Instead, I used a packet of Crystal Light Pomegranate Green Tea, and crushed fresh mint stems into it. 
 
Moroccan Lamb Chops, Herby Couscous & Stuffed Peppers
Ingredients
  • 2 racks of lamb (8 chops per rack)
  • Nutmeg
  • 1 tsp cumin
  • 1 tsp sweet paprika
  • 1 tsp dried thyme
  • 1 lemon
Couscous
  • 1 1/4c couscous
  • 1 fresh red chilli
  • Parsley or mint
  • 1 lemon
Garnishes
  • 1 pack flatbreads (whichever you like)
  • 1c plain yogurt
  • 1 heaped tsp harissa paste (I couldn't find any, at my grocery stores.)
  • 1c hummus
  • ½ a lemon
Stuffed Peppers
  • 8 small whole jarred red peppers
  • 2oz fontina cheese (or Cheddar)
Method
Lamb
  1. Put lamb on greaseproof paper over a board and cut each rack in half. Score the surface area in a crisscross fashion. Dust or grate over a little nutmeg, the cumin, paprika and thyme. Massage flavors into the meat.
  2. Place in a hot pan with olive oil. Turn and color the meat for about 5 minutes.
  3. Transfer to a hot roasting tray, bones facing up and put on top shelf of the oven at 425°F.
  4. Cook 14 minutes for medium meat. Halfway through, turn the racks.
Couscous
  1. Tip couscous into a large bowl with a drizzle of olive oil and add enough boiling water from the kettle to cover by 1cm. Season with a pinch of salt. Cover with a plate.
  2. De-seed and chop the red chilli. Finely chop most of the mint and parsley (reserving some for garnishing).
  3. After a few minutes, take the plate off and add chopped parsley, chilli, a few lugs of olive oil, salt and pepper. Squeeze in the juice of 1 lemon. Fluff with a fork.
Stuffed Peppers
  1. Place a little piece of cheese in each pepper.
  2. Drizzle olive oil into a pan and add peppers. Cook 1-2 minutes only.
Garnishes
  1. Put yoghurt into a bowl and swirl in the harissa. Drizzle over some olive oil and a few reserved parsley leaves.
  2. Spoon the hummus into another bowl. Make a well in the middle and add extra olive oil, salt, pepper, a pinch of paprika and the juice from ½ a lemon.
Flatbreads
  1. Lay on a board, drizzle with olive oil, sprinkle with salt, dried thyme or oregano. Scrunch up and wet a piece of greaseproof paper under the tap and flatten out. Stack up the breads and wrap in the paper.
  2. Put onto the lowest shelf of the oven below the lamb.

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