Lamb tian with vegetable stew and mint sauce
8 servings
60 minutes
Tian of lamb with vegetable ragout and mint sauce is an exquisite dish of European cuisine that harmoniously combines aromatic lamb, tender vegetables, and refreshing mint sauce. Traditionally, tian was prepared in the southern regions of France by baking the ingredients in a deep ceramic dish. The lamb rack is seared to a golden crust and then finished in the oven to retain its juiciness. The vegetable ragout made from pumpkin, zucchini, and sweet pepper cooked with basil adds brightness and rich flavor to the dish. The mint sauce simmered with white wine and bone broth, featuring subtle notes of fresh herbs, perfectly complements the meat. This dish is ideal for a festive dinner and is served with a glass of light white wine, highlighting its gastronomic elegance.
1
Cut the pumpkin, zucchini, and red bell pepper into small cubes, and finely chop the red onion and garlic.
- Pumpkin: 300 g
- Sweet pepper: 300 g
- Zucchini: 300 g
- Red onion: 100 g
- Garlic: 4 cloves
2
Sauté pumpkin in olive oil until soft, add pepper and cook until soft, then add zucchini and onion with garlic, season with salt and pepper, cook for another two minutes, then remove from heat.
- Olive oil: 100 ml
- Pumpkin: 300 g
- Sweet pepper: 300 g
- Zucchini: 300 g
- Red onion: 100 g
- Garlic: 4 cloves
- Salt: to taste
- Ground black pepper: to taste
3
Cut the meat from the lamb rack, fry a few bones in olive oil with finely diced onion and celery. Fry until brown, add white wine and reduce it by three-quarters. Add half a liter of water or beef broth, mint sprigs (leaves removed), and simmer the bones with the vegetables for about forty minutes until the sauce thickens. If the sauce is too thin, you can thicken it using a spoonful of butter in which a spoonful of flour has been fried; season with salt and pepper.
- Lamb loin: 1.5 kg
- Olive oil: 100 ml
- Onion: 100 g
- Celery stalk: 1 piece
- Dry white wine: 300 ml
- Fresh mint: 20 g
- Salt: to taste
- Ground black pepper: to taste
4
Remove the sauce from heat, let it cool slightly, and stir in the chopped mint.
- Fresh mint: 20 g
5
Salt and pepper the pork, fry in olive oil until browned, then place in a preheated oven for seven to nine minutes.
- Lamb loin: 1.5 kg
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 100 ml
6
During this time, heat the vegetable mixture and season with chopped basil.
- Pumpkin: 300 g
- Sweet pepper: 300 g
- Zucchini: 300 g
- Red onion: 100 g
- Garlic: 4 cloves
- Green basil: 10 g
7
Place the vegetables on a plate, top with slices of lamb, and drizzle with sauce.