1. Preheat the oven to 200°C. Place the meat skin-side up in a roasting pan.
2. Chop the garlic and mix with a small amount of olive oil in a small bowl. Strip the leaves from the rosemary and loosely chop them, then add to the oil with the cumin, cinnamon and lemon zest. Rub the marinade all over the lamb.
3. Roast in a preheated oven for 18-20 minutes until the skin is crisp and golden brown and the juices run pink when pierced with a sharp knife. Remove the meat from the oven and allow it to rest for 20 minutes.
4. Place the couscous in a bowl and pour over the boiling water. Leave for 10 minutes before fluffing up with a fork. Season generously with salt and pepper, then stir in a little olive oil before folding the cooked vege­tables through the couscous. Spoon onto warm plates, then carve the lamb racks between the bones and serve.

For the vegetables

1. Wash and trim the carrots. Do the same with the beetroot and radishes, removing their leaves, then cut into quarters. Trim the fennel bulbs of any loose fronds and cut into thin slices.
2. Put the potatoes into a deep saucepan with the wine and stock. Simmer for 15 minutes, then add the vegetables, sprinkle with a little sea salt and cover with a lid.
3. Cook until all the vegetables are tender and the liquid has reduced. Sprinkle with chopped mint(x2 leaves) and check the seasoning.