This lamb leftover recipe from Hugh Fearnley-Whittingstall’s “Love Your Leftovers - Recipes for the Resourceful Cook” is a great way to use the leftovers from your Sunday roast (the whole book is full of fantastic leftover recipes, but somehow the lamb recipes are the best-used in our house!)
2 tins chickpeas, drained and rinsed
2 tablespoons oil
2 teaspoons ground cumin
1 teaspoon flaky sea salt
1/2 teaspoon ground coriander
1/2 teaspoon cayenne pepper
150 - 250g roast lamb, torn into small strips
For the raita:
2 tablespoons coarsley grated cucumber
1/2 garlic clove, grated
pinch of salt
Put the chickpeas in a large roasting tin. Trickle over the oil and sprinkle with the cumin, flaky salt, coriander and cayenne. toss until well coated then bake in an oven preheated to 200C for 20 mins, until golden and slightly crisp. Then toss in the strips of lamb with the chickpeas and return to the oven for a further 10-15 mins, until lamb and chickpeas both look crispy and appetising.
For the raita, mix the yoghurt with the grated cucumber, garlic and salt.
Serve lamb and chickpeas with raita on the side, and garnish with some dill fronds or coriander leaves.