Lahmeh bil Forn – One Tray Lamb

Name: Lahmeh bil Forn – One Tray Lamb
Prep time: 15 min
Cook time: 2 h 15 min
Yield: 6-8
Cuisine: Middle Eastern

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Mains

Lamb, veggies, and spice—baked in one tray. Easy, no-stress dinner our mums made on repeat. Feeds a crowd with barely any washing up!

PREP TIME

15 minutes

COOK TIME

2 hours 15 minutes

SERVES

6-8

About this recipe

Lahmeh bil forn with spiced veggies is one of those classic dishes that I turn to when I need something simple but still full of flavour. It’s made with lamb leg pieces, loads of vegetables, and warm Middle Eastern spices—everything tossed into one tray and baked until tender. The best part? There’s no need to watch over it.

I love this recipe because it reminds me why our mums made it so often. It feeds a crowd, barely makes a mess, and once it’s in the oven, you can walk away. The lamb cooks slowly, the sauce thickens, and the smell fills the kitchen. It’s my kind of cooking.

If you’re after something simpler, my Lamb Tomato Bake has fewer spices but still delivers comfort. Or try my Kafta bil Saniyeh—another oven favourite with layers of kafta, potato, and tomato. And if you’re in the mood for chicken, my Baked Chicken Drumsticks go straight from marinade to oven in five minutes.

Ingredients

2 kilograms lamb leg, diced into large chunks (about 4–5 cm)
12 shallots, peeled and quartered lengthwise
3 tomatoes, diced
1 medium green capsicum, diced (2 x 2 cm)
1 medium yellow capsicum, diced
1 medium red capsicum, diced
6–8 green chillies, left whole
1 teaspoon ground coriander
2 teaspoons ground cumin
2 teaspoons chilli flakes
2 teaspoons paprika
1 tablespoon sumac
Salt and black pepper, to taste
4 tablespoons tomato paste
1⁄4 cup olive oil

Notes from Rouba

I dice the lamb quite chunky—it holds up better during slow baking.
Use baking paper under the foil—it helps lock in the moisture.
This dish gets even better the next day!
Adjust chilli to your liking, or skip it for a milder version.

Method

Step 1. Mix & Season

Preheat the oven to 180°C (fan-forced) (350°F).

In a large ovenproof tray or dish, add the lamb, shallots, diced tomatoes, all three capsicums, and the whole green chillies. Sprinkle over the coriander, cumin, chilli flakes, paprika, sumac, salt, and pepper, then add the tomato paste and olive oil. Mix everything well so the meat and veg are evenly coated, and spread out in an even layer.

Step 2. Cover & Slow Bake

Cover the tray with a sheet of baking paper, then seal tightly with foil. Bake for 2 hours so the lamb becomes tender and the flavours come together—no stirring or checking needed.

NOTE: Ovens vary. At 2 hours start checking; if the lamb isn’t tender, give it more time (still covered) and check again.

Step 3. Uncover, Thicken & Serve

Remove the baking paper and foil, return the tray to the oven uncovered, and bake for 10–15 minutes so the sauce thickens slightly and the top takes a little colour.

Serve hot with vermicelli rice pilaf, or warm fresh bread.

A FEW THINGS YOU’LL WANT TO KNOW

Can I prep this ahead of time?
Yes! You can mix everything in the morning, cover the tray, and keep it in the fridge until you’re ready to bake.

What if I don’t have shallots?
You can use regular onions cut into wedges, but the shallots add a sweeter, richer flavour.

Do I need to stir it while it’s cooking?
Nope. That’s the beauty of this dish—once it’s in the oven, there’s no stirring or checking.

Can I reduce the quantity?
Yes, halve everything for a smaller serve, but keep the method and cooking time the same for best results.

What do I do with leftovers?
Turn them into easy lamb pies the next day. Spoon the lamb and veg into pastry, seal, and bake till golden.