Sweat the chillies, garlic and onion in olive oil using a heavy-bottomed pan.
Then add the mince and let it brown before chucking in the mint, basil and lemon rind.
Throw in the tinned tomatoes, puree, slug of red wine and let this reduce for about an hour or as long as you can wait (I couldn’t wait any longer!) Alternatively, you could pile the mix at this point into your slow cooker and leave it all day long.
Spiralise your courgettes and then steam for about 5 minutes.
Pile your lamb on top of the courgetti, top with a drizzle of olive oil, grated cheddar or parmesan and some more fresh mint.