Lamb with roasted tomato & lemon chickpeas

Preheat the oven to 170ºC, gas mark 3. Place the tomatoes in a roasting tin and toss with the garlic, lemon zest, 2½ tsp oil and pul biber. Season.

Roast for 40-50 minutes, until the tomatoes are burnished and juicy looking. Take out the lemon zest and finely shred, then stir in along with the chickpeas and return to the oven for 10 minutes, or until the chickpeas are warmed through. Stir in the basil.

Drizzle the lamb with the remaining olive oil and season. Heat a frying pan then, once hot, fry the lamb for 4-5 minutes each side, until nicely browned all over, then set aside to rest for 5 minutes. Slice the lamb and serve on top of the tomatoey chickpeas, with a few extra basil leaves scattered over.