Crush spices in a pestle and mortar and mix with oil.
Rub the spice mixture into the lamb chop.
Marinate the meat for ten minutes.
Cook lamb in a hot griddle pan for 5 minutes, turning once, then rest for 4 minutes.
Combine couscous with lemon zest, lime zest, and orange juice in a bowl.
Pour 250ml hot vegetable stock over the couscous and let stand covered for 3 minutes.
Fluff the couscous with a fork.
Dredge chard in flour, dip in beaten egg, and coat thoroughly with couscous.
Fry chard in hot oil for 2 to 3 minutes until golden and drain on kitchen paper.
Serve the crunchy chard and couscous over the lamb.