Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Heat the oven to 180C/fan 160C/gas 4. Put the lamb, onions, oregano, bay leaves, potatoes, carrots and tomatoes into a large, deep roasting tray with plenty of seasoning, mix well then spread evenly.
Whisk the pepper paste into 480ml of hot water and pour into the tray. You want just enough liquid to cover the bottom of the tray so add a little extra if necessary.
Cover the tray with foil and roast for 2 hours. Remove the foil and put back into the oven for 30-40 minutes to colour and crisp the top of the lamb a little.