Method

• 1.
  Combine garlic, lemon zest, 3 tsp ras el hanout and 2 tbs olive oil, then rub over the lamb. Season with salt, then set aside to marinate for 30 minutes.
• 2.
  Preheat the oven to 220C.
• 3.
  Place onion in a roasting pan and top with the lamb. Roast for 15 minutes, then reduce heat to 180°C and roast for a further 20 minutes.
• 4.
  Toss the cauliflower with half the lemon juice, remaining 2 tbs oil and remaining 1 tsp ras el hanout. Add to the roasting pan around the lamb, then roast for a further 35-40 minutes until tender. Transfer the lamb and cauliflower to a platter, then rest, loosely covered with foil, for 10 minutes.

• 5.
  Meanwhile, place roasting pan over medium heat, add the flour and cook, scraping the bottom of the pan, for 2 minutes. Add the stock and cook, stirring, for 3-4 minutes until thickened.
• 6.
  Add remaining lemon juice and season, then strain into a jug.
• 7.
  Scatter almonds and coriander over the lamb and cauliflower, then serve with the gravy.