Step 1

For the tomatoes, preheat oven to 350°F. Place the tomatoes on a sheet pan and toss with olive oil, garlic, and lemon zest. Season with salt and pepper. Cook, stirring once, until the tomatoes are soft and starting to shrivel, about 30 - 40 minutes. (The tomatoes can be made a few hours in advance and held at room temperature while preparing the couscous and the lamb. To reheat, return them to the oven while the lamb is resting.)

Step 2

For the couscous, bring the chicken stock to a boil. Stir in the couscous and return to a boil. Cover, reduce heat to a simmer and cook for 10 minutes, or until the liquid has evaporated. Remove from the heat and stir in the olive oil, vinegar, lemon zest, lemon juice, and herbs. Season with salt and pepper, and adjust ingredients as desired. (The couscous can be prepared alongside the lamb and served hot, or made in advance and served at room temperature.)

Step 3

For the lamb, preheat oven to 325°F. Preheat a large cast iron skillet over medium-high to high heat. Add a tablespoon of oil and continue heating until the oil is piping hot, but not smoking.

Step 4

While the pan is heating, remove the lamb chops from the refrigerator and rub with olive oil. Dust all sides with a light coating of Wondra flour (if using) and season generously with salt and pepper. Add the ribs to the pan, fat side down, and sear until golden brown, about 3 minutes. Turn and continue searing the ribs on the bottom and both sides, about 2 minutes per side.

Step 5

Transfer the skillet to the oven and continue cooking — cook until the lamb registers an internal temperature of 120°F for rare (about 5 minutes), 125°F for medium rare (6-7 minutes), and 130°F for medium (about 8 minutes). Tent with foil and allow the meat to rest while making the sauce, about 10 minutes (the lamb will finish cooking as it sits).

Step 6

While the lamb is resting, make the sauce. Add the shallots to the pan drippings from the lamb and sauté over medium heat until softened, about 3 minutes. Add the white wine vinegar. Increase the heat to high and boil until the liquid is almost evaporated. Add the stock and continue boiling until the sauce is reduced by three fourths. Stir in the mustard and heavy cream, and continue cooking until desired thickness is reached, another minute or so. (The sauce will thicken up a little more as it sits.) Remove from heat and whisk in the butter. Taste and season with salt if needed.