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Preheat oven to 200°C.
In a skillet, heat oil; when hot, sear the lamb chops about 10 minutes, season with salt and pepper. In a bowl, mix the honey with orange juice and go to brush the pieces to caramelize slowly.
On the other hand, prepare the couscous. First, put in a pan meal and pour a glass of cold salted water. Mix with a fork. Boil water and pour height up meal, cover and cook with residual heat for 5-10 minutes. Mix with a fork and stir in butter and cinnamon. Keep warm.
To caramelize the chops, they must spend 5 minutes in the oven by feeding honey sauce and orange. Once the color is good, go out and put them on a serving dish dotted with minced orange peel, then place the couscous on the same dish. Serve immediately.