Boil 1-¼ cup of water in a deep pan that has a tight lid.

While the water boils, make the vinaigrette. In a bowl, add half a lemon juice, pinch of salt, freshly cracked peppers. Pour ¼ cup extra virgin olive oil into the mix while whisking it continuously.

Once the water is boiled, drop the peas and let it boil for 2 minutes.

Switch of the heat, pour the couscous, pinch of salt and stir. Cover with the lid and let it rest for 5 minutes.

Once done, fluff it with a fork and pour the vinaigrette in it. Give it a mix and keep it aside to serve later along with the lamb roast.

Pre heat the oven to 350F.

In a bowl, mix 1 tablespoon oil with 3-tablespoons dukkah spice mix and 1 teaspoon salt (avoid using salt if the dukkah spice mix already has salt in it).

Take half tablespoon of the mixture and press it on one side of the lamb chop. Repeat the same for the other two chops.

On a medium hot pan (preferably cast iron), place the lamb chops, spice side down. Now rub the rest of the spices on the other side on the chop and let it cook for 4 minutes on each side. After that, put it in the oven for 5 minutes.

Once done, cover it with an aluminum foil let it rest for 5 minutes, before you serve it.

While the roast is resting, make the mint and yogurt sauce.

In a food processor, drop handful of fresh mint leaves, 2 tablespoons plain yogurt, pinch of salt and some freshly cracked black peppers.

Run the food processor until everything is combined to a smooth texture.

Now, pour ¼ cup extra virgin olive oil and give it a mix.

Finally, add the roasted cumin and mix one last time.

Pour the sauce in a bowl and serve it with the lamb roast.