Spiced Lamb Chops with Couscous

• 1 tablespoon plus 1 teaspoon ground coriander
• 1 tablespoon plus 1 teaspoon cinnamon
• 1 tablespoon plus 1 teaspoon ground cumin
• 1 teaspoon ground cloves
• Salt and freshly ground pepper
• 16 loin lamb chops (about 5 ounces each), about 3/4 inch thick
• 3 tablespoons olive oil
• 1 tablespoon unsalted butter
• 1 1/2 cups instant couscous

1. In a small bowl, combine the coriander, cinnamon, cumin, cloves, 2 teaspoons salt and 1 tablespoon plus 1 teaspoon pepper.
2. Coat the lamb on both sides with the spice mixture.
3. Heat 1 1/2 tablespoons of the olive oil in each of 2 large skillets.
4. Add half the lamb chops to each skillet; if necessary, cook the lamb in batches.
5. Sear over high heat, turning once, until browned, about 4 minutes.
6. Transfer to a large rimmed baking sheet; reserve the pan juices.
7. Preheat the oven to 400.
8. In a medium saucepan, bring 3 cups of water to a boil with the butter and 1/2 teaspoon salt.
9. Stir in the couscous and remove from the heat.
10. Cover and let stand until tender, at least 5 minutes.
11. Bake the lamb chops for about 10 minutes, or until firm to the touch.
12. Fluff the couscous with a fork.
13. Divide the couscous among 8 plates, set the lamb chops on top and spoon any pan juices over.
14. Serve with the spinach.

ground coriander, cinnamon, ground cumin, ground cloves, salt, chops, olive oil, unsalted butter, instant couscous

Taken from www.foodandwine.com/recipes/spiced-lamb-chops-with-couscous (may not work)