Toast the cumin seeds in a dry pan, then add to a pestle and mortar with a good pinch of sea salt and grind to make a coarse powder.Next, place the carrot chunks on a baking tray with some oil and dots of butter, sprinkle over half the cumin and salt powder, mix altogether and roast for 30 mins.
Bring a pan of water to a boil, season well and add the giant couscous. Cook for 8-10 minutes until tender but still with a little bite.
Once the carrots are done, add the sultanas and pine nuts and out back in the oven for another few minutes.
Strain off the giant couscous, and place in a large bowl then add the carrots etc., and stir through. Add the cinnamon, mint, coriander and a squeeze of lemon. Mix well, taste and adjust the seasoning if necessary with more cumin salt and lemon juice. Place a plate on top and keep warm while you cook the neck fillet.
For the lamb neck fillet: season the meat well with sea salt and ground pepper. Then in a hot frying pan with a little oil, place it in.Cooked each side until nicely caramelised. You’re looking for medium rare and blushing pink on the inside which could take approx 10 mins. (There is nothing wrong with cutting it in half to check the colour). When ready, remove to a chopping board and leave it to rest for 5 minutes.
To serve, slice the neck fillet at an angle. Add the giant cousous to a large serving plate and place the sliced lamb on top. Squeeze over a dash of lemon and finish with a generous drizzle of the tahini sauce.