Rub the lamb chops with 1 tablespoon of olive oil, a pinch of sea salt and black pepper and the cumin. Line them up fat side down in a large cold non-stick frying pan, then fry on a medium-high heat for 5 minutes to render the fat.

Meanwhile, boil the kettle. Put the couscous into a bowl, just cover with boiling kettle water, cover the bowl and leave to rehydrate. Pick half the mint leaves into a blender and add the dried apricots, 1 tablespoon of red wine vinegar and 4 tablespoons of boiling kettle water. Blitz until smooth, loosening with extra splashes of water, if needed, then season to perfection.

Use tongs to turn the lamb chops on to their sides and cook for 8 minutes in total, or until golden, turning to sear on all the remaining sides. Soften the tomatoes alongside. Wash the carrots, then use a speed peeler or good knife skills to finely slice them into rounds. Toss with the remaining mint leaves and 1 teaspoon each of red wine vinegar and extra virgin olive oil.

Remove the lamb to a board to rest, then add the chickpeas to the tomatoes with half the juice from the jar. Boil for 3 minutes, then season to perfection.

Ripple the harissa through the yoghurt in a small bowl. Fluff up the couscous and divide between your plates. Spoon over the chickpea stew, sit the lamb on top, and serve with the carrot salad, minty apricot sauce and harissa yoghurt.