Easter is just round the corner and I can’t wait to enjoy buttered hot cross buns, wild garlic pesto, cookies, and all the chocolate! As well as the sweet treats, many of us eat lamb over the long weekend and today I’m sharing a recipe that could either be a delicious way to use up any leftover roast lamb, or could be made with minced lamb as an untraditional but very much celebratory Easter meal. The meat is spiced with ras al hanout (you could swap this for another spice blend that you love), tossed with crispy chickpeas and piled on top of creamy, dreamy hummus. There’s a simple chopped salad for freshness and I’d suggest serving this with lots of warm flatbreads for scooping and mopping.
I hope you have a delicious long weekend! Please share what you’re looking forward to cooking and eating in the comments below.
Spiced lamb with crispy chickpeas and chopped cucumber salad
Feeds 4, takes 40 mins