Based on an Ottolenghi recipe.
Rub lamb chops with olive oil, sea salt and freshly-ground black pepper and sear on both sides in hot olive oil.
Set aside. Chop an onion and cut a stick of celery and 2-3 carrots into large chunks (or use whole Chantenay carrots)
and fry for a couple of minutes, then pour in some stock together with chopped parsley, a cinnamon stick, a few allspice berries
and a few black peppercorns. Bring to a boil and tip into a casserole dish, putting the chops on top. Cover the casserole
and bake in a 170°C oven for about an hour to 90 minutes, until the lamb is tender. After this time, remove the chops and keep warm,
then add 150g of giant couscous (for 2 servings) and a can of chickpeas. Simmer for 15 minutes or so, until the couscous is cooked
and most of the liquid is absorbed. Serve with the chops on top, garnished with chopped parsley and a dollop of Greek yogurt.