Ingredients
For the lamb
- 1 shoulder of lamb at room temperature
- 6 cloves of garlic
- 4 tablespoons of honey
-
the juice of 1 lemon
- 4 tablespoons olive oil
- 30 ml of white wine
- 1/2 bunch of thyme
- 2 bay leaves
For the vegetable tian
- 8 old tomatoes of different colors
- 2 zucchinis
- 1 kg of vine tomatoes
- 4 red onions
- 3 cloves of garlic
- 3 tablespoons olive oil
-
a few sprigs of thyme
Preparation
-
Preheat the oven to 220°C (gas mark 7-8).
-
Peel and press the garlic cloves, then mix them with the honey, lemon juice and olive oil.
-
Place the shoulder in an ovenproof dish, pour the marinade and massage the meat on both sides with your hands so that all the flavors permeate it well. Salt and pepper. Then add the white wine, thyme and bay leaf. Bake for 30 minutes, then lower the oven to 150 °C (gas mark 5) and continue cooking for 2 hours 15 minutes. Add a little water during cooking and baste the shoulder regularly.
-
Prepare the tian: wash the heirloom tomatoes and zucchini and slice them. Wash the tomatoes on the vine and cut them into cubes. Peel and cut 2 red onions into slices and the other 2 into cubes. Peel the garlic cloves.
-
In a frying pan, heat 1 tbsp of olive oil. Add the onion cubes and brown them for 5 min. Then add the tomato cubes, 2 sprigs of thyme, salt and pepper and leave to stew for 20 min over low heat.
-
Arrange the tomato compote in the bottom of a gratin dish. Cover it with slices of tomatoes, slices of zucchini and sliced onions, alternating. Add salt, pepper, sprinkle with thyme and drizzle with the remaining olive oil. Bake for 25 min at 190 °C (gas mark 6-7).
-
Once your shoulder is candied, place it on the tian and sprinkle it with the juice from the shoulder (or serve it separately, in a bowl).
