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Lamb Tian

Lamb Tian

This Mediterranean-style baked lamb dish layers tender cubes of lamb shoulder with sliced eggplants, zucchinis, and ripe tomatoes for a rustic, flavourful meal. Generously seasoned with thyme, salt, and pepper, the vegetables are drizzled with olive oil and slow-roasted at 150°C for 1 hour and 30 minutes until perfectly soft and aromatic. Ideal for preparing ahead and reheating on the day of serving, it’s a hearty and wholesome recipe.

Prep Icon
Prep
10 min
Bake
1 hr 30 min
Total
1 hr 40 min
Serving Icon
Serving
8 people
Recipe Type
Meat
Recipe Main Image

Ingredients

1 boneless lamb shoulder, cut in cubes
4 large eggplants
4 large zucchinis
4 large tomatoes or cherry tomatoes
Thyme
Olive oil
Salt, pepper

Instructions

  1. Preheat the oven to 150°C.
  2. Cut the lamb in cubes, remove the fat, if necessary, and put in a gratin dish.
  3. Season with salt, pepper and a lot of thyme.
  4. Peel and slice the eggplants and zucchinis.
  5. Slice the tomatoes (except if you use cherry tomatoes) .
  6. Line the eggplants, then the zucchinis and the tomatoes until you reach the top of the dish.
  7. Pour olive oil over the vegetables.
  8. Place in the oven for 1h30.
  9. Re-heat on the D-Day.

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