Moroccan-Spiced Lamb Chops with Mint Couscous and Roasted Carrots

Remove lamb chops from refrigerator 30 minutes before cooking to bring to room temperature. Pat dry with paper towels.

In a small bowl, mix together 1 tablespoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1 teaspoon paprika, 1/4 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Moroccan spice blend.

Peel and mince 3 cloves of garlic. Set aside 1 teaspoon for the couscous.

Rub lamb chops with 1 tablespoon olive oil, then coat evenly with the spice blend and the remaining minced garlic. Let sit while preparing vegetables.

Preheat oven to 425°F (220°C).

Wash, peel, and cut 1 pound of carrots into 2-inch long sticks of even thickness.

On a baking sheet, toss carrots with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Arrange in a single layer.

Roast carrots for 15 minutes, then drizzle with 1 tablespoon honey and toss. Continue roasting for another 10-15 minutes until caramelized and tender.

While carrots are roasting, heat a large cast-iron skillet over medium-high heat with 1 tablespoon olive oil.

When the oil is shimmering, place lamb chops in the skillet without overcrowding (work in batches if needed). Sear for 3-4 minutes per side for medium-rare, or longer for desired doneness.

Transfer seared lamb chops to a plate and tent with foil to rest.

Reduce heat to medium and add the reserved 1 teaspoon minced garlic to the same skillet. Cook for 30 seconds until fragrant.

Pour 1/2 cup chicken broth into the skillet to deglaze, scraping up all the flavorful browned bits (fond) from the bottom of the pan with a wooden spoon.

Squeeze juice from half the lemon into the pan sauce and simmer for 2-3 minutes until slightly reduced. Season with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper if needed.

Meanwhile, bring 1 1/4 cups water to a boil in a medium saucepan.

Remove from heat, stir in 1 cup couscous and 1 tablespoon olive oil. Cover and let stand for 5 minutes.

While couscous rests, wash and finely chop 1/4 cup fresh mint leaves.

In a small dry skillet, toast 1/4 cup slivered almonds over medium heat for 2-3 minutes until golden, stirring frequently to prevent burning.

Fluff the couscous with a fork, then fold in the chopped mint, toasted almonds, and juice from remaining lemon half.

Serve lamb chops with the pan sauce drizzled over top, accompanied by the mint couscous and roasted carrots.