Take the lamb leftovers and shred it into long thin strips.
Put the strips into a small saucepan and add enough water to just cover it which helps to rehydrate the lamb.
Add a few teaspoons of the rose harissa paste and give it a good stir (add more harissa paste if you like it a bit spicier).
Put the saucepan onto a low heat and gently heat the lamb for 15 - 20 minutes or until most of the liquid has gone, then turn the heat off.
Turn the oven to 160c and put the taco shells onto a baking tray to heat up for a few minutes.
When the taco shells are done, turn the oven off and put the mini tortillas on the baking tray to warm up in the residual heat.
Get your shredded lettuce, finely sliced radish, coriander leaves, sour cream and lime wedges ready in small serving bowls and put the warmed taco shells and mini tortillas on a serving board.
Put the rose harissa lamb in a small serving bowl.
Have fun assembling the lamb tacos and tortillas by starting with the shredded lettuce, then harissa lamb, sour cream, sliced radish and coriander leaves!