Lemon lamb with jewelled couscous
e all need a whopper of a recipe in our repertoire, and when I do roasts, my kids prefer lamb. So I always go for a big piece of butterflied lamb. Here, the meat is covered in a zingy mix of preserved lemon and ras-elhanout, baked in the oven, then popped on to a cosy bed of couscous and baked again, ready to slice up and serve.