Preheat oven to 200°C fan forced. Brush lamb with oil and rub in 1 teaspoon of spice. Place in a roasting tray and bake for 25 minutes for medium.
Combine drained chickpeas, remaining spice and currants in a bowl. Once the lamb has been cooking for 20 minutes, add to the roasting tray around the lamb and stir briefl. Return to the oven for 5 minutes or until chickpeas have warmed through.
Remove lamb, cover loosely with foil and rest for 10-15 minutes before slicing.
Steam green beans until just tender and toss with chickpeas and currants. Serve lamb with chickpeas and beans, topped with toasted almonds and drizzled with pan juices.
