Roast lamb with couscous stuffing

Instructions

1. Preheat oven to 180ºC or 160ºC fan-forced. Place almonds on a baking tray and bake for 4–5 minutes or until toasted.
2. Meanwhile, bring stock and cinnamon to the boil in a small saucepan. Stir in the couscous and raisins. Turn off heat, cover and allow to stand for 3–5 minutes or until liquid is absorbed. Fluff with a fork to separate the grains. Add the toasted almonds and coriander and mix to combine.
3. Untie easy-carve lamb leg. Fill lamb cavity with couscous mixture. Roll lamb to enclose stuffing and tie with kitchen string. Place lamb in a large baking dish with ¾ cup (180ml) water. Spray with oil and sprinkle with the Moroccan seasoning. Bake, uncovered, for 1 hour 30 minutes or until cooked to your liking. Cover with foil and rest for 10 minutes before slicing thinly. Serve with lemon wedges.