Step 1

Preheat oven to 180C. Place the pumpkin on a baking tray lined with baking paper. Drizzle with 2 tsp olive oil. Season with salt and pepper. Bake in oven for 25-30 mins or until golden and cooked through.

Step 2

Meanwhile, combine the orange juice, orange zest, chilli, garlic, and 2 tbsp of the remaining olive oil. Place the lamb forequarter chops in a glass or ceramic dish. Pour over two-thirds of the marinade. Set aside for 15 mins to allow the flavours to develop.

Step 3

Heat remaining olive oil in a saucepan over medium-low heat. Add the spring onion and cook for 2 mins. Add the couscous and stir for 1 min. Add the stock and bring to the boil. Reduce heat to low. Cook, covered, for 10 mins or until most of the liquid has evaporated. Remove from heat and set aside for 10 mins to rest.

Step 4

Heat a barbecue or chargrill plate on medium-high heat. Cook lamb chops for 3 mins each side or until cooked to your liking. Transfer to a plate, cover with foil and set aside for 5 mins to rest.

Step 5

Combine the pumpkin, couscous, dried cranberries, spinach, fetta and remaining orange juice mixture. Divide chops among serving plates. Top with sliced orange and parsley sprigs. Serve with the couscous salad.