Method: How to make Moroccan Lamb with Couscous

1: Place the lamb in a non-aluminium container. Combine all the ingredients for the marinade and rub over the meat. Cover and refrigerate overnight or let stand 2 to 3 hours at room temperature. Bring the lamb to room temperature, if refrigerated.
2. Preheat your oven to 200C/Gas 6. Remove the lamb from the marinade and sprinkle it with salt. Add a little of the oil to a large frying pan and, when hot, add the lamb, flesh-side down first, and sear until browned, about 3-4 minutes. Turn the lamb over and brown the other side. Roast for about 45 minutes for medium meat. Leave to rest for 10 minutes before carving. Sprinkle with a little chopped mint before serving (optional).
3: For the jewelled couscous:
Heat the stock in a pan until boiling. Pour in the couscous in a thin, steady stream then stir in the lemon rind. Cover with plastic film and set aside for 5 minutes to allow the grains to swell. Remove the plastic film and fluff up the grains with a fork so that they separate. (You can prepare to this stage ahead of doing the other steps)
4: Return the couscous to the heat and drizzle over the olive oil. Cook gently for a few minutes, stirring with the fork to fluff up the grains, then remove from the heat. Fold in the almonds, apricots, sultanas, parsley and coriander and season to taste.
5: Tip the couscous into an ovenproof dish, cover with plastic film and chill until ready to serve. You can keep this warm in the bottom of a moderate oven, covered with foil for up to half an hour until ready to serve. Alternatively, pierce the plastic film all over with a fork and heat on high in the microwave for 2-3 minutes or according to the manufacturer's instructions. Serve at once.
6: To make the yoghurt sauce:
Mix all ingredients together and serve on the side of lamb and couscous.