Zesty lamb chops with couscous

Method

1. Heat the oven to 160°C/140°C fan/gas 3. Heat the oil a large heavy-based frying pan over a medium-high heat. Season the lamb with salt and pepper, then add to the pan along with the lemon slices and cook for 3-5 minutes on each side (longer if you like your meat well done). Put the onion in a glass or ceramic bowl with the juice from one lemon.
2. Meanwhile, cook the couscous according to the pack instructions. Once the lamb is cooked, transfer it to a tray and loosely cover it with foil. Turn off the oven and put the lamb in to keep warm and rest.
3. Add 60ml water to the lamb pan and bubble on a high heat, scraping the pan. Reduce the liquid by roughly half, then stir in the remaining lemon juice, most of the zest, the currants and olives. Take off the heat and stir in the couscous, spinach and most of the herbs, then taste and season.
4. Serve the chops and the couscous with any resting juices spooned over, sprinkled with the onion, the remaining herbs and lemon zest.