Directions
- 1Mix all the spices, red pepper paste, olive oil and milk in a bowl.
- 2Cut the lamb into small pieces and add it to the marinade along with peeled garlic cloves.
- 3Marinate for at least one hour, maximum four.
- 4Chop all the vegetables.
- 5Once the lamb has marinated, season it with salt and pepper.
- 6Arrange the marinated lamb and vegetables in the tray, next to each other.
- 7Brush the vegetables with the remaining olive oil and sprinkle with dried oregano.
- 8Season with sea salt and black pepper.
- 9Cover with parchment paper and aluminum foil.
- 10Bake in a preheated oven for an hour.
- 11Uncover the tray, baste the vegetables with the juices from the tray, and bake for another 20-25 minutes.
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons Turkish sweet red pepper paste
- 50 ml milk
- 1 tsp paprika
- 1 tsp smoked paprika
- 1 tsp ground pul biber
- 1.5 tsp dried oregano
- 1 tsp dried mint
- 600 g boneless lamb shoulder / neck fillet
- 10 garlic cloves
- 1.5 teaspoon sea salt flakes
- 0.75 teaspoon coarse black pepper
- 2 onions
- 1 courgette
- 1 aubergine
- 2 romano/medium red bell peppers
- 2 Charleston/medium green bell peppers
- 700 g Maris piper potatoes
- 4 tomatoes
- 2 bay leaves
Equipment
round metal trayknifecutting boardspoonmixing utensilovenparchment paperaluminum foilfrying pan
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