Prep time 2h 10 min

Cooking time total 1h 35 min

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For the lamb marinade:

4 tablespoons olive oil

4 tbsp tatlı biber salçası (Turkish sweet (mild) red pepper paste)

110ml (½ cup) milk

2 tsp paprika

2 tsp smoked paprika

2 tsp ground pul biber

3 tsp dried oregano

2 tsp dried mint

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For the lamb before putting in oven:

1.2kg lamb chops

13 garlic cloves, peeled and left whole

2 teaspoons salt

1.5 teaspoon pepper

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For the vegetables:

2 onions, peeled and chopped into 2cm pieces

1 large zucchini, chopped into 2cm pieces

1 medium eggplant, chopped into 2cm pieces

2 red bell peppers, cored and chopped into 2cm pieces

2 green bell peppers, cored and chopped into 2cm pieces

700g brushed potatoes, peeled and chopped into 2cm cubes

4 tomatoes, chopped into 2cm pieces

2 Bay leaves

½ tsp oregano

salt and pepper to taste

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For serving:

8 slices of gluten-free bread

8 slices of regular bread.

150 g of plain or Greek yoghurt

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1. In a large baking tray, whisk together the tatlı biber salçası, 4 tbsp olive oil, the milk, all of the paprika, smoked paprika, pul biber and dried mint and 1 tsp of the oregano to for a smooth paste.

2. Add the lamb pieces and garlic cloves to the tray, mix the lamb really well, ensuring each piece is fully covered in the marinade, then cover with clingfilm and refrigerate for an hour, or up to four, to marinate.

3. Preheat oven to 180c fan / 200c.

4. Take the tray out of the fridge, and season the lamb and garlic cloves with 1 tsp of sea salt and ½ tsp coarse black pepper. Mix together well. Place the lamb in the centre of the tray.

5. Arrange the vegetables in the tray 'yanyana' (next to each other), in sections. Brush the tops of the vegetables with the remaining olive oil, nestle in the bay leaves, and sprinkle over the remaining ½ tsp oregano, extra sea salt and coarse black pepper. Cover the ingredients snugly with a piece of parchment paper, and then tightly cover the entire tray with foil.

6. Place in the preheated oven for an hour. After an hour, turn the heat up to 210c fan / 230c and take the tray out of the oven (so that the oven can heat up further while you baste the vegetables).

7. Carefully remove the parchment paper and the foil from the tray, and baste the vegetables and lamb with the juices from the bottom of the tray.

8. Pop the tray back in the oven for another 20-25 minutes until beautifully caramelised. Keep the lamb in an extra 5-10 minutes if using bone-in and remove the vegetables if they are fully cooked.

9. Serve with fresh bread and yoghurt.

ADJUSTED RECIPE

1. In a large baking tray, whisk together the tatlı biber salçası, 4 tbsp olive oil, the milk, all of the paprika, smoked paprika, pul biber and dried mint and 1 tsp of the oregano to for a smooth paste.

2. Add the lamb pieces and garlic cloves to the tray, mix the lamb really well, ensuring each piece is fully covered in the marinade, then cover with clingfilm and refrigerate for an hour, or up to four, to marinate.

3. Preheat oven to 180c fan / 200c.

4. Take the tray out of the fridge, and season the lamb and garlic cloves with 1 tsp of sea salt and ½ tsp coarse black pepper. Mix together well.

5. Place the tiny chopped vegetables in the centre of the pan, place the lamb on top.

6. Arrange the rest of the vegetables in the tray 'yanyana' (next to each other), in sections. Brush the tops of the vegetables with the remaining olive oil, nestle in the bay leaves, and sprinkle over the remaining ½ tsp oregano, extra sea salt and coarse black pepper. Cover the ingredients snugly with a piece of parchment paper, and then tightly cover the entire tray with foil.

7. Place in the preheated oven for an hour. After an hour, turn the heat up to 210c fan / 230c and take the tray out of the oven (so that the oven can heat up further while you baste the vegetables).

8. Carefully remove the parchment paper and the foil from the tray, and baste the vegetables and lamb with the juices from the bottom of the tray.

9. Pop the tray back in the oven for another 10-15 minutes until beautifully caramelised. Keep the lamb in an extra 5-10 minutes if using bone-in and remove the vegetables if they are fully cooked.

10. Serve with fresh bread and yoghurt.