In medium saucepan, bring broth, onion, and white pepper to a boil. Stir in couscous. Cover; remove from heat. Let stand 5 minutes. Stir in carrot, mayonnaise, cilantro and egg; mix well.

With lightly greased hands, form couscous mixture into 8 patties about 3/4-inch thick. Mix bread crumbs and sesame seeds. Coat patties in crumb mixture.

In large nonstick skillet, heat olive oil over medium heat. Cook patties 3-5 minutes on each side or until golden brown.

Meanwhile, mix coriander, thyme and pepper. Sprinkle lamb with spice mixture. Broil 4-5 inches from heat 5 minutes per side, to desired doneness.

Serve lamb with hot couscous cakes. Garnish with cilantro, if desired.