Start this recipe by preparing the lamb. Heat the olive oil in a frying pan and cook the garlic with the rosemary, chopped shallots and season well with salt and pepper. Cook until the onion is softened. Remove from the heat and transfer into a bowl. Combine with the fresh bread crumbs, mustard, honey, the chopped mint and parsley together in a small bowl. Next, pat the lamb dry with kitchen towel, season with salt and pepper and seal quickly on both sides in the same frying pan. Place the lamb on a roasting tray and allow to cool slightly. When the lamb has cooled down, cover with the bread crumb mixture, gently pressing it on so that it covers the meat. Bake in the oven at 190`c, for approximately 20-30 minutes. Meanwhile, you can prepare the couscous cakes. Put the couscous in a bowl, pour over the boiling stock and cover with lid or cling film. Allow to stand for 5 minutes for the couscous to absorb the liquid. Uncover and fluff the couscous with a fork. Coarsely chop the garlic, parsley, mint and chick peas in a food processor. Season well with salt and pepper. Add in the couscous, eggs and lemon zest and mix well. Press the couscous mixture into rings, flatten the top and release onto a plate. Cook in hot vegetable oil until crispy and golden brown on both sides. Serve the couscous cakes with baby spinach, cherry tomatoes and crumbled feta cheese on top in large serving plates with the cooked lamb.