1. In a small bowl, combine the chopped rosemary, oregano, minced garlic, 1 tbsp. of the lemon juice, and 2 tbsp. of the olive oil, and 2 pinches of Kosher salt. Mix well, and add the the lamb loin chops. Fully coat the lamb, and transfer to a plastic bag to marinate in the refrigerator for at least 2 hours, up to overnight.

2. While lamb marinates, make the couscous salad.

3. In a pot, combine the couscous and 1 tbsp. olive oil, and turn on to heat to medium. Lightly toast the couscous.

4. Add the chicken stock until the couscous has browned up, and bring to a boil.

5. Turn down to a low simmer and cover until couscous is fully cooked, about 10-15 minutes.

6. In a small bowl, prep the dressing: add 2 tbsp. lemon juice, mustard, a few pinches of Kosher salt, and some black pepper. Mix and set aside.

7. Once couscous is cooked, turn off the heat, and add in the dressing mixture, and stir in the arugula, one cup at a time. Add the feta cheese last. Serve hot, or chill to serve cold; both are tasty! Keep on low heat or just cover to keep warm until the lamb is cooked.

8. When the lamb is ready to cook, heat up a cast iron pan or grill pan to high heat. Once hot, add 1 tbsp. of olive oil, and place the lamb down in the center of the heat. Let sear for about 3 minutes on each side, let rest for about 10 minutes to achieve a medium rare. If you have a meat thermometer, take lamb off of the heat at about 120.

Plating: on the center of the plate, place a scoop of the couscous salad, then top with lamb loin chops.