In a large baking tray, whisk together the tatlı biber salçası, 2tbsp olive oil, the milk, all of the paprika, smoked paprika, pul biber and dried mint and 1 tsp of the oregano to form a smooth paste.

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.

Preheat oven to 180c fan / 200c.

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.

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 oregano, 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.

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).

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.

Pop the tray back in the oven for another 20-25 minutes until beautifully caramelised.

Serve with fresh bread, salad and yoghurt.