Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
Place the lamb crown onto a baking tray, wrap the ends of the bones in kitchen foil and brush with half the oil, sprinkle over the Cumin Seeds and season with salt and pepper then set aside.
Heat a frying pan over a high heat, add the almonds and toast for around 30 seconds tossing occasionally. Transfer onto a plate then then return the pan to the heat, add the oil and fry the onion for 2 minutes until it begins to soften. Add the remaining ingredients stir, cover and remove from the heat. Stand for 5 minutes to allow the couscous to absorb the water.
Stuff the centre of the lamb with the couscous, cover the couscous with foil then bake in the oven for 45 minutes (this will give you blushing pink lamb, cook for a further 10 minutes for well done).
Cover with foil and allow to rest for 15 minutes.
To make the sauce heat a pan over a high heat, pour in the wine (be careful as this may cause the wine to flambé). Allow the wine to reduce by half, then add the honey, mango chutney, Cinnamon and any of the juices from the meat. Heat through for 2-3 minutes to reduce further until the sauce thickens slightly then serve drizzled over the lamb.
Ask your butcher to prepare a 3 rack lamb crown, otherwise tie the racks yourself around the top and bottom using kitchen twine, ensure they are tied so that the meat is on the inside of the crown.