Mix together garlic, paprika, mustard, salt and pepper.

Pat and press seasoning onto crown roast and set aside.

Cook couscous as directed on the packaging, then set aside.

Heat skillet and once hot add pancetta.

Cook pancetta, but do not allow it to crisp, as this will likely toughen the pancetta.

Remove skillet from heat and remove pancetta from skillet with a slotted spoon and set aside. Keep the oil in the skillet and use for next stage.

Return skillet to high heat and add shallots and apples.

Cook until flavors release, stirring ingredients regularly to avoid browning.

Lower heat to low, add honey and mix to combine, and then cover skillet.

Allow to cook or approx. 10 mins, until the apple softens completely.

Add cooked couscous and pancetta and mix thoroughly ensuring all of the ingredients are warmed through.

Spoon as much of the couscous mixture into the top of the crown roast as you can until it reaches halfway up the bones.

Cover skillet with rest of couscous for serving later.

With some foil, cover the bones and couscous to avoid burning.

Carefully place crown roast on the wire rack of the roasting tin and place in a preheated oven at 500.

Allow to cook for 30 minutes, then lower heat to 375.

Cook crown roast until its temperature reaches 155 (approx. 2 hours).

Make sure to check temperature while cooking so as not to overcook and dry out.

Once cooked, reheated the reserved couscous and serve with crown roast.