Moroccan-Spiced Lamb Chops

Meanwhile, heat a large non-stick pan over medium heat. While the pan heats, pat lamb dry with paper towels. Season with salt, pepper and Moroccan Spice Blend.When the pan is hot, add 1/2 tbsp oil, then lamb. (NOTE: Don't overcrowd the pan; cook lamb in 2 batches for 4 ppl, using 1/2 tbsp oil per batch.) Pan-fry until golden, 1-2 min per side. Remove the pan from heat. Transfer lamb to an unlined baking sheet. Roast lamb in the top of the oven until cooked through, 6-8 min.** Carefully wipe the pan clean.

Meanwhile, core, then cut pepper into 1/4 inch slices.Trim green beans.Finely chop parsley.Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.Meanwhile, add yogurt, half the parsley, half the garlic salt, 1/4 tsp sugar, 1/2 tsp lemon zest, 1 tsp lemon juice and 1 tbsp water (dbl all for 4 ppl) to a small bowl. Season with pepper, then whisk to combine. (TIP: For a lighter sauce consistency, add more water, 1/2 tbsp at a time, if desired.)

Reheat the same pan (from step 2) over medium. When hot, add almonds to the dry pan. Toast, stirring often, until golden, 4-5 min. (TIP: Keep your eye on almonds so they don't burn!) Remove the pan from heat. Transfer almonds to a plate.Carefully wipe the pan clean.

Reheat the same pan over medium-high.When hot, add 1 tbsp oil (dbl for 4 ppl), then green beans and peppers. Cook, stirring occasionally, until veggies are tender-crisp, 4-7 min. Season with pepper and remaining garlic salt, then stir to combine.Remove the pan from heat.