1

Preheat the oven to 200°C, fan 180°C, gas mark 6. Put the lamb in a dish. Combine the oil, cinnamon, coriander, 1 tsp of the cumin, garlic and 1 tbsp of the molasses. Season and pour over the lamb. Cover and chill for at least 1 hour, preferably 4.

2

Meanwhile, put the chickpeas in a roasting tin. Mist with cooking spray and toss with the remaining cumin. Roast for 30-40 minutes until crisp and golden.

3

Put the couscous in a heatproof bowl and pour over the stock. Cover and leave for 10 minutes, until the liquid is absorbed. Fluff the grains with a fork, then stir in the chickpeas, cucumber, half the pomegranate seeds and most of the fresh herbs. Combine the lemon juice and remaining molasses and drizzle over the salad.

4

Mist an ovenproof frying pan with cooking spray, set over a high heat and sear the lamb all over for 3-4 minutes. Transfer to the oven and roast for 15 minutes. Let rest for 10 minutes, then carve into thin slices.

5

While the lamb is resting, cut the wraps into triangles, put on a baking tray and mist with cooking spray. Scatter over the thyme and bake for 6-8 minutes.

6

Put the wraps on a platter. Top with the couscous, lamb, remaining pomegranate seeds and pine nuts. Mix together the yogurt and tahini, loosen with a little water, and drizzle over the lamb. Serve garnished with the remaining herbs.