Sluttishly Savoury: Harissa Lamb Chops with Fruity Cous Cous

If you're wondering why these lamb chops look quite well done, it's because this recipe comes courtesy of the London Fire Brigade. Yes readers, I set my kitchen on fire while making this dish (don't ask, it involves moving to a new house with an old and very dirty grill, and ignoring my fire alarm for a while rather than thinking it might mean that I had set the cooker alight). All is now well though. The fireman came, and laughed at me, and checked my oven was alright, and left me to eat my dinner somewhat shamefaced.

Somehow though, I still managed to salvage the chops AND REMEMBER TO TAKE A PHOTO BEFORE EATING. Am I dedicated, or am I dedicated?

If you too want the char-grilled effect, I'd recommend the more traditional BBQ method. Other than that, this recipe is pretty damn good. It's also a great way to use up any harissa you have left over from making murgers.

Harissa Lamb Chops with Fruity Cous Cous (serves 2)

You'll need:

• 4 lamb chops
• 4tbsp harissa paste
• 100g cous cous
• 50g raisins
• 50g dried apricots, chopped
• 1tbsp pine nuts
• Zest of a lemon
• Handful of fresh coriander, chopped

Make it!

• Smear the harissa over the lamb chops and put them in the fridge to marinate for around 30 minutes.
• Pre-heat the grill to medium.
• Grill the chops for around 6 minutes on each side.
• Meanwhile, put the kettle on. Put the cous cous, raisins and apricots in a bowl and pour over 150ml boiling water. Leave to soak.
• Once the cous cous has puffed up and absorbed the water, fluff it with a fork and stir in the pine nuts, lemon zest and coriander.
• Serve with the chops.
• Don't set the house on fire.