First prepare the stuffing: in a large bowl, plump the couscous with 150 ml/¼ pt of boiling water, stir and leave to stand.
Roast the cumin and coriander seeds with the cinnamon in a dry heavy pan for 2—3 minutes over a low heat. Grind to a powder.
Roast the almonds and pine nuts in the same way, stirring until lightly browned. Remove and reserve.
Peel and finely chop the onions. Put the olive oil into the pan and fry the onions until translucent. Peel, smash and chop the garlic and stir in. Add the spices and fry, stirring, for 2 minutes. Stir in the couscous, pine kernels, almonds, sultanas and oregano. Remove from the heat. Chop enough of the coriander leaves to produce 4 tablespoons and stir that in. Reserve.
Prepare the lamb: put 5 pieces of string in parallel lines on your work surface. Put the boned lamb, skin side down, across them and rub lots of salt and pepper into the meat.
Spoon the stuffing on the meat. If possible, tuck its outer flaps over, roll the meat into a sausage shape and tie the string tightly to make a neat package. This is a job for two people.
Put the lamb bones with the whole unpeeled onion and the sunflower oil in a roasting tin and
Put the rosemary sprigs into a roasting tin into which the joint will just fit. Put the lamb on top of the rosemary. Pour the wine and juice from the lemons around it and spoon the olive oil over the meat. Season the top with salt and pepper and put to roast.
After 15 minutes, turn the temperature setting down to
If you have an oven
Make a gravy by adding 575 ml/1 pt of water to the bones and onion, together with the juices from the lamb and boil over a high heat, stirring and scraping to reduce to about 200 ml/7 fl oz.
Slice the meat and arrange on a warmed serving plate. Any stuffing that falls out, spoon down the middle. Pass the gravy in a sauce-boat. Serve with plain boiled long-grain rice.
© 1995 Alastair Little. All rights reserved.