Preheat the grill to the highest setting.
Rub the lamb with olive oil and fry in a hot griddle pan for three minutes on each side.
Squeeze the lemon juice over the lamb and top with the feta cheese. Season with salt and freshly ground black pepper.
Place under the hot grill for two minutes or until the cheese turns golden. Remove from the grill and leave to rest for five minutes.
For the couscous, place the couscous in a heatproof bowl and pour over the hot stock. Cover with a plate and leave to stand for five minutes.
Remove the plate and fluff up the couscous using a fork.
Add the lemon juice and oil and season well.
Stir through the raisins and coriander and pile onto a serving plate. Arrange the lamb on the bed of couscous and serve.