Shoulder of lamb about 1.3kg, bone removed – you can get the butcher to do this or buy a boneless one from the supermarket
1 large red onion
90 g fine couscous
200 ml boiling water
Handful of golden sultanas
1/2 tsp ground cumin
2 large pinches cinnamon
Peel and thinly slice the onion, then let it soften in a little olive oil over a moderate heat, stirring from time to time until soft and golden. Put the couscous in a bowl and pour over the water. Leave for 10 minutes. Pre-heat the oven at 220C/gas mark 8.
Fluff the couscous with a fork to separate the grains. Stir in the softened onion, the sultanas and the spices. Season with salt and pepper then stuff the mixture into the pocket inside the lamb where the bone used to be. Pull the meat over the stuffing and seal with a skewer or tie with string. Place the stuffed lamb in a roasting tin, scattering any spare stuffing around the outside and rub a little olive oil over the fat. Pour a glass of water into the roasting tin and then put oven.
Roast the lamb for 20 minutes then lower the heat to 200C/gas mark 6, and continue roasting for 40 minutes until the fat is crisp and golden and the meat juices run clear when pierced with a skewer. Remove from the oven and leave to rest for 10 minutes before carving.