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The main dish, Mediterranean

Provençal leg of lamb with vegetable tian

Provençal leg of lamb with vegetable tian serves 6 and takes 45 minutes of hands on work, prepped in the morning for an evening dinner. It's an easy recipe that costs €7.80 per person. The key to success is letting the lamb rest for twenty minutes before carving, so it keeps all its juices.

A leg of lamb studded with garlic and herbes de Provence, a vegetable tian that smells like the South of France, and the table instantly feels like vacation.

Provençal leg of lamb with vegetable tian
For
6 people
Work
45 min
Total time
2 h 30
Prep
Prepared the same day
Difficulty
Easy
Cost per person
€7.80
Calories per person
620 kcalcalculated by Kiloach, your weight coach

A leg of lamb studded with garlic, rubbed with herbes de Provence, and roasted until the meat turns rosy pink and fragrant instantly feels festive on the table. The vegetable tian alongside it, tight rows of zucchini, eggplant, tomato, and onion slow roasted until they soften and concentrate, brings the color and flavor of the South.

This is a dish for long summer lunches, Sunday family meals, or a dinner with friends when you want something generous without spending the whole afternoon in the kitchen. It's prepped in the morning for the evening, which leaves you time to actually enjoy your guests instead of hovering over the oven.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before Nothing to do
  2. The same day 2 steps, 35 min
  3. Before the guests arrive 3 steps, 2 h 20
  4. When it's time to serve 1 step

In the morning, prep the lamb and the tian so everything is ready to go in the oven later in the day. Right before guests arrive, start both bakes, then let the lamb rest for twenty minutes under foil. At serving time, carve the lamb into slices, spoon over the pan juices, and serve with the still warm tian.

The ingredients

6 people

Butcher

  • Leg of lamb 2 kg

Fruits and vegetables

  • Garlic 6 cloves
  • Zucchini 3
  • Eggplants 2
  • Tomatoes 5
  • Onions 2
  • Fresh thyme 6 sprigs

Pantry

  • Herbes de Provenceoften in the pantry 2 tbsp
  • Olive oiloften in the pantry 6 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The recipe, moment by moment

The same dayDuring the day, whenever you get a moment.

  1. Make several slits in the lamb, slide in the sliced garlic, then rub it with oil, herbs, salt, and pepper. 10 min

    Massage the herbs well into the meat, they stick better to a lightly oiled surface.

  2. Thinly slice the zucchini, eggplant, tomatoes, and onions, then arrange them in tight rows in an oiled dish with the thyme, salt, and a drizzle of oil. 25 min

    Alternate the colors and pack them tightly, the vegetables shrink as they cook.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Bake the tian at 180°C covered with foil, then uncover it for the final stretch. 1 h

    Uncover for the last 20 minutes so the vegetables soften without boiling.

  2. Put the lamb in the oven at the same time, at 200°C for ten minutes, then lower the heat to 170°C. 1 h

    Cook for about 15 minutes per pound for rosy pink meat.

  3. Let the lamb rest under foil before carving. 20 min

    A twenty minute rest keeps all its juices in.

When it's time to serveThe final touches, right in front of your guests.

  1. Carve the lamb into slices, spoon over the pan juices, and serve with the tian.

    Cut against the bone for even slices.

Our tips to get it right

  • Choose a bone in or boneless leg depending on your oven, bone in takes a bit longer but holds more flavor.
  • Take the lamb out of the refrigerator at least an hour before cooking, meat at room temperature cooks more evenly.
  • If your oven can't handle both temperatures at once, stagger the two bakes slightly rather than forcing them to the same setting.

The variations

  • Swap the leg of lamb for a shoulder, cheaper and just as flavorful, adjusting the cooking time down a bit.
  • For a vegetarian version, serve the tian on its own with poached eggs or feta, it holds up fine as a main course.
  • For kids, slice the lamb thin and serve the tian blended into a light sauce, easier for little ones to eat.

What to serve it with

  • Potato gratin for cooler days
  • Country bread to soak up the juices
  • A chilled rosé from Provence

Storage

Leftovers keep 2 to 3 days in the refrigerator in a sealed container, lamb and tian together or separate. The tian freezes well, the lamb a bit less so since its texture tightens up after thawing. Reheat gently in the oven or in a skillet over low heat so the meat doesn't dry out.

Questions about this recipe

Do you need to debone the lamb before cooking?

No, it's not necessary, a bone in leg roasts beautifully in the oven and actually holds a bit more flavor. Boneless, it's just faster to carve when serving.

Can you use fresh herbs instead of herbes de Provence?

Yes, a mix of chopped fresh thyme, rosemary, and oregano works well in place of dried herbs. Use roughly double the amount when using fresh herbs.

How do you know when the lamb is cooked just right?

Rosy pink meat all the way through corresponds to about 15 minutes of cooking per pound at 170°C. A meat thermometer inserted in the center should read around 57 to 60 degrees for medium rare lamb.

Can you cook the tian the day before and reheat it?

Yes, the tian prepares very well a day ahead and reheats gently in the oven the next day. The vegetables actually gain flavor after a night in the refrigerator.

Can a Provençal leg of lamb with vegetable tian be made ahead?

Yes, during the day. The recipe needs 45 min of work in total, split up like this, the same day, 2 steps, before the guests arrive, 3 steps, when it's time to serve, 1 step.

How long does it take to make a Provençal leg of lamb with vegetable tian?

Allow 2 h 30 in total, including resting and cooking time, of which 45 min is actual work. The recipe is rated "easy".

How many calories are in a Provençal leg of lamb with vegetable tian?

About 620 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does a Provençal leg of lamb with vegetable tian cost?

About €7.80 per person, that's €46.80 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe doesn't contain any of the major allergens tracked by Mon Chou. It's still a good idea to ask your guests about their allergies.

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