Put lamb on greaseproof paper over a board and cut each rack in half. Score the surface area in a crisscross fashion. Dust or grate over a little nutmeg, the cumin, paprika and thyme. Massage flavours into the meat.
Place in a hot pan with olive oil. Turn and colour the meat for about 5 minutes.
Transfer to a hot roasting tray, bones facing up and put on top shelf of the oven at 220°C/425°F.
Cook 14 minutes for medium meat. Halfway through, turn the racks.
Couscous
Tip couscous into a large bowl with a drizzle of olive oil and add enough boiling water from the kettle to cover by 1cm. Season with a pinch of salt. Cover with a plate.
De-seed and chop the red chilli. Finely chop most of the mint and parsley (reserving some for garnishing).
After a few minutes, take the plate off and add chopped parsley, chilli, a few lugs of olive oil, salt and pepper. Squeeze in the juice of 1 lemon. Fluff with a fork.
Stuffed Peppers
Place a little piece of cheese in each pepper.
Drizzle olive oil into a pan and add peppers. Cook 1-2 minutes only.
Garnishes
Put yoghurt into a bowl and swirl in the harissa. Drizzle over some olive oil and a few reserved parsley leaves.
Spoon the humus into another bowl. Make a well in the middle and add extra olive oil, salt, pepper, a pinch of paprika and the juice from ½ a lemon.
Flatbreads
Lay on a board, drizzle with olive oil, sprinkle with salt, dried thyme or oregano. Scrunch up and wet a piece of greaseproof paper under the tap and flatten out. Stack up the breads and wrap in the paper.
Put onto the lowest shelf of the oven below the lamb.
Recipe by The Low Fodmap Diet at https://www.strandsofmylife.com/moroccan-lamb-chops-herby-couscous-stuffed-peppers/