Pluck the rosemary needles and chop them finely. Remove the peel from the garlic and press through the press. Finely crush both in a mortar with pepper and coriander. Stir through with lemon zest and ~juice and olive oil.
Put the spice paste with the lamb in a freezer bag form and shake until the meat is well covered with paste. Marinate in the refrigerator for at least 2-3 hours.
Remove the skin from the carrots and cut them into 1 cm thick wheels. Prepare the peppers (ready to cook, e.g. peel, remove woody parts and dirt), cut them in half, remove the seeds and cut them into cubes.
Heat a roasting pan empty. Season the lamb with salt and fry it together with the marinade and tomato puree on a medium heat for 3-4 minutes. Extinguish with the soup (1) and bring to a boil. Add carrots and peppers and cook the lamb for fifteen minutes on medium heat with the lid closed. Season with salt and pepper.
In the meantime, bring the soup (2) to a boil. Sprinkle in the couscous and make one minute. Then remove the pan from the heat and let the couscous swell for ten minutes with the lid closed. Only now loosen it with a fork.
Chop the parsley or coriander and mix it into the couscous.
Place the lamb in a rather high baking dish. Spread the couscous evenly on top in about two cm height and press a little smooth with a spoon. Bake the lamb au gratin in the oven set to 170 °C.
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