Heat your oven to 180°C/Fan 160°C/Gas 4. Zest and juice the lemon. Peel and slice the garlic. Drain and rinse the chickpeas. Spoon out 4 tbsp and set aside for later. Tip the rest of the chickpeas into a food processor (see our tip if you don't have a food processor). Add the garlic, lemon juice (keep the zest for later) and 2 tbsp oil. Blitz to a coarse paste.
With the food processor motor running, gradually pour in 200ml water. This will give you a runny houmous. Taste and season with a pinch of salt and pepper. Pour into 2 small ovenproof dishes. Cover with foil. Bake for 20 mins.
Meanwhile, put the reserved chickpeas in a frying pan with 1 tsp oil and a pinch of salt. Cook on a medium heat, shaking the pan, till the chickpeas are crispy. Add 1 tsp cumin to the pan when the chickpeas are nearly done. Tip into a bowl.
Peel the cucumber. Halve it and finely dice it. Quarter the tomatoes. Tumble both into a bowl and season.
While the lamb cooks, Break the broccoli into small florets. Add them to the frying pan. Add a drizzle more oil if needed. Cook and stir for 4-5 mins till scorched. Place in a bowl and add the lemon zest and a pinch of salt. Toss to mix.
Slice the lamb thinly. Take the houmous out of the oven. Remove the foil and pile the cucumber and tomatoes into each dish. Lay the lamb on top, drizzling over any juices from the plate. Scatter over the warm cumin chickpeas and serve with the sizzled broccoli on the side.