• 2 kg/4 lb boned leg of lamb

• 1 onion, cut into thick wedges

• 3 tablespoons olive oil

• 8 tablespoons lemon juice

Stuffing:

• 50 g/2 oz couscous

• 150 ml/1/4 pint boiling water

• 2 teaspoons coriander seeds

• 2 teaspoons cumin seeds

• 1 teaspoon ground cinnamon

• 3 tablespoons olive oil

• 50 g/2 oz pine nuts

• 50 g/2 oz flaked almonds

• 1 large onion, finely chopped

• 2 garlic cloves, crushed

• 1 teaspoon dried mint

• 4 tablespoons chopped coriander leaves

• 50 g/2 oz raisins

• salt and pepper

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Method:

1. 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.

2. 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.

3. Heat 1 tablespoon 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.

4. 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.

5. 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.

6. Roll up the lamb into a neat sausage shape and tie securely with string. Preheat the 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.

7. Bake for 15 minutes, then lower the oven heat to 220°C (425°F), Gas Mark 7 and bake for a further 25 minutes so the lamb is pink in the centre.

8. Remove the lamb from the oven, cover and leave to stand in a warm place for about 15 minutes before carving.