Method:

1. Place chops in a large bowl with 1 tablespoon oil and Moroccan spice. Season to taste; leave to stand at room temperature for 10 minutes.
2. Boil or steam potatoes until cooked, drain and cool slightly. Using a potato masher or large wooden spoon, roughly break potatoes up into chunky pieces; cover with foil to keep warm.
3. Preheat oven to 220°C. Heat remaining olive oil in a large ovenproof pan over medium-high heat. Add onion, garlic, lemon peel, herbs and cauliflower and cook, tossing occasionally, for 5 minutes or until cauliflower starts to turn golden. Add smashed potatoes and toss until well to combine. Transfer to a large roasting and scatter over parmesan; season to taste. Roast for 10 minutes or until parmesan is melted and golden.
4. Preheat a lightly greased frying pan, char-grill pan or barbecue to high heat. Cook chops for 3 minutes, turn and cook for a further 3 minutes or until cooked to your liking. Rest 5 minutes before serving.
5. Meanwhile, bring a medium saucepan of water to the boil. Add beans and cook for 3 minutes, drain.
6. Divide roasted smashed potato and cauliflower among plates and scatter with parsley. Top with beans and lamb chops. Serve with lemon wedges and yoghurt on the side.