To make lamb pot roast, heat 2 tbsp oil in a large heavy-based ovenproof saucepan over high heat. Add lamb and cook, turning frequently, for 7 minutes or until browned all over. Transfer lamb to a plate and drain of any oil from pan. Return pan to heat.
Preheat oven to 180⁰C. Add remaining oil to pan with onion garlic, spices and herbs. Cook, stirring occasionally, for 5 minutes or until onions have softened. Stir in wine, scraping the bottom of the pan to dislodge any caramelised meat. When wine has reduced by half stir in prunes, return lamb to pan and pour over stock. Bring stock to the boil, cover loosely with foil and roast, turning occasionally, for 2½ hours or until lamb is tender.
Meanwhile, to make orange and herb couscous, place couscous in a large heat proof bowl, bring stock to the boil and stir into couscous. Cover and stand for 10 minutes. Using a fork, gradually loosen couscous then stir in remaining ingredients. Season to taste.
When lamb is ready, remove lamb from pan and place on a plate loosely covered with foil for 10 minutes before carving to serve. Leave braising liquid on heat and increase heat to medium. Skim of any fat that comes to the surface. Place extra stock and flour in a small bowl and stir until combined. Stir flour mixture into braising liquid and simmer for 5 minutes or until thickened. Season to taste.
To serve, divide couscous among four plates, top with carved lamb and spoon over sauce.
If you want you can serve with a side of steamed vegetables and roasted or mashed potatoes.
Try something different and if time permits. Cool mini lamb rumps until cool enough to handle. Coarsely shred lamb and toss through sauce. You can serve this as pulled lamb and is great on sandwiches and hot dog buns for the kids. Dad will even enjoy it.