Preheat oven to appropriate temperature
Dissolve chicken stock cube in 300ml boiling hot water
Mix together tomato purée and Turkish sweet red pepper paste
Combine the stock mixture with cold water and the tomato paste mixture
Arrange lamb neck chops, onions, and potatoes in a roasting tray
Add bashed garlic cloves to the tray
Drizzle with extra virgin olive oil
Season with sea salt flakes and coarse black pepper
Sprinkle fresh flat leaf parsley over the ingredients
Pour the stock and tomato mixture over the lamb and vegetables
Add tinned chopped tomatoes and bay leaves
Cover with foil and roast for 2 hours (adjust time based on lamb piece size)
Remove foil for the final uncovered cooking time to create a glossy roasting
Serve hot
