First, make the stuffing. Put the couscous
into a bowl, pour over the boiling water, stir and then leave until the
water has been absorbed.
Heat a small
heavy-based pan. Add the coriander and cumin seeds and heat until
fragrant. Grind to a powder, then mix with the cinnamon.
Heat 1 tbsp of
the oil in a frying pan. Add the pine nuts and almonds and fry until
browned. Transfer to kitchen paper to drain. Add the remaining oil to the
pan. When it is hot, add the onion and fry until soft. Stir in the garlic
and spice mixture and fry for 2 minutes, then add the nuts, mint,
coriander and raisins and season to taste with salt and pepper.
Open out the
lamb, skin side down, on a work surface. Season inside with pepper, then
spread over the stuffing. If possible, tuck the flaps of the piece of lamb
over the stuffing. Roll up the lamb into a neat sausage shape and tie
securely with string.
oven to its highest setting. Put the onion wedges into a roasting tin that
the lamb will just fit. Put the lamb on the onion and pour over the oil
and lemon juice. Bake for 15 minutes, then lower the oven heat to 220C
(425F), Gas Mark 7 and bake for a further 25 minutes so the lamb is pink
in the centre. Remove the lamb from the oven, cover and leave to stand in
a warm place for about 15 minutes before carving.