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Add the chopped seasoning, green seasoning, smoke paprika, salt, pepper and 50ml water to a large baking tray and season the lamb.
Remove the lamb then add the onions, peppers, potato and bbq sauce, mix making sure everything is covered in the seasoning. Then top with the remaining water.
Now add the lamb back to the tray, cover and place in the fridge overnight over for at least 4 hours.
Cook covered in a preheated oven on 160C/325F/ gas 3 for 1 hour.
After this time carefully remove the cover, add the corn, drizzle over the hot honey then place back in the oven for 10-15 minutes or until the corn is cooked and the cutlets have a golden colour.