Cooked Israeli, Mediterranean or Lebanese couscousto serve
Preheat the oven to 225°F.
In a small food processor combine the garlic, oregano, thyme, coriander, paprika, cumin and salt and pepper. Rub the mixture all over the lamb and let it sit for about 45 minutes to come to room temperature.
Combine the white wine, chicken broth, and honey in a roasting pan, and season with salt and pepper. Place the lamb in the roasting pan, fat side up.
Cook the lamb for 2 1/2 to 2 3/4 hours, until a meat thermometer registers an internal temperature of 125°. Turn the heat to high, and roast for another 15 minutes until the top and sides get a bit browned (the oven temperature might not get all the way to 500°F in 15 minutes, which is fine.). Check the temperature: 125° will give you rare meat, 130° to 135° will be medium rare. Remove from the oven and let the meat rest on a cutting board for at least 30 minutes so that the juices stay in the meat when you cut it.
Just before you are ready to carve the meat, in a large mixing bowl, combine the lemon juice, olive oil, and honey. Season with salt and pepper and stir in the sliced onions. Add the arugula, chervil, cilantro and parsley to the bowl and toss to coat with the dressing.
Place the hot couscous on a large serving platter. Slice the lamb and arrange it over the couscous. Arrange the herb salad over the meat and serve.