Preheat oven to 400 degrees F.
On a large cutting surface, lay out lamb, cut side up so that it folds open. Sprinkle the inside with salt and Essence. Place a rosemary
stalk inside. Tie lamb up with another rosemary stalk so that it is rolled and secure. Season the outside of the lamb
with more salt, and the coriander
In large saute pan over high heat, add olive oil and heat until hot, but not smoking. Add lamb and sear
, on all sides until golden brown, about 5 minutes, being careful not to let the rosemary burn. Transfer to oven and continue cooking for another 20 minutes, or until medium rare. Remove from oven and set aside for 10 minutes while preparing couscous.
Slice into 1-inch pieces. Serve atop couscous.