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Meat, South and mountains

Lamb and potato tian

Lamb and potato tian is a dish from southern France for 4 people, ready in 1 hour 40 minutes, rated easy, for about €4.50 per person. Lamb pieces sit on a bed of potatoes, tomatoes and onions arranged like tiles, and the whole thing bakes on its own. The key to success is packing the vegetables tightly so they cook in the meat's juices.

A simple lamb tian, chunks of meat set on a bed of potatoes, tomatoes and onions, that cooks away while you handle other things.

Lamb and potato tian
Total time
1 h 40
Difficulty
Easy
Cost per person
€4.50
Calories per person
640 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall
The kids
They generally like it

This tian smells like the south of France the moment it comes out of the oven, with tender lamb resting on vegetables that have soaked up all its juices. The potatoes keep their skin and a soft texture, the tomatoes collapse gently, and the onions add a touch of sweetness. Garlic and herbes de Provence do the rest, a simple scent that never covers up the taste of the meat.

It's a relaxed Sunday dish or an easy weeknight meal, since once it's in the oven, it asks nothing more of you. Kids generally love the tender lamb chunks and soft potatoes, while adults get a taste of the south without any fuss. Mon Chou designed it for the days when you want a dish that simmers quietly while you get other things done.

The ingredients

4 people

Butcher

  • Boneless lamb shoulder 800 g

Fruits and vegetables

  • Potatoes 800 g
  • Tomatoes 4
  • Onions 3
  • Garlic 3 cloves

Pantry

  • Herbes de Provenceoften in the pantry 2 tsp
  • Olive oiloften in the pantry 4 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

The step by step recipe

  1. Preheat the oven to 190 degrees, slice the potatoes, tomatoes and onions into rounds.

    Keep the skin on the potatoes.

  2. Oil a baking dish and arrange the vegetables in rows, alternating colors, with chopped garlic, herbs, salt and pepper.

    Overlap the slices like roof tiles, they cook in the lamb's juices.

  3. Place the lamb pieces on top of the vegetables and drizzle with oil.

    Rub the meat with salt and herbs an hour ahead, it will taste better.

  4. Cover with foil and bake. 1 h

    The vegetables are done when a knife slides through without resistance.

  5. Remove the foil for the last ten minutes to brown the top. 10 min

    Finish under the broiler for a few minutes for a nice golden crust.

Our tips to get it right

  • Cut the potatoes and tomatoes to roughly the same thickness so they cook at the same rate.
  • Pick tomatoes that are ripe but still firm, they'll hold their shape better in the oven instead of turning mushy.
  • If your dish is deep, press the vegetables down firmly before adding the meat, this avoids air pockets that slow down cooking.

The variations

  • Swap the lamb shoulder for boneless leg of lamb cut into chunks, a bit leaner and just as tender.
  • For a vegetarian version, skip the lamb and add sliced zucchini, the tian then works as a generous side dish.
  • For a quicker meal with kids in mind, cut the lamb into smaller pieces and shorten the covered baking time to 45 minutes.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Crusty bread for soaking up the juices
  • A glass of chilled rosé

Storage

The tian keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, thaw it in the fridge before reheating in the oven or a skillet. Skip the microwave, it tends to make the potatoes too soft.

Questions about this dish

Can I make the lamb tian ahead of time?

Yes, you can slice the vegetables and assemble the dish the day before, then keep it covered in the fridge. Bake it the next day, adding a few extra minutes if it goes into the oven cold.

What cut of lamb works if I don't have shoulder?

Boneless leg of lamb or neck both work well in place of shoulder. Avoid very lean cuts, they can dry out during the long cooking time.

Do I need to peel the potatoes?

No, the skin holds up well during cooking and helps the slices keep their shape. Just wash them thoroughly before slicing.

Does the lamb tian freeze well?

Yes, it freezes without any issue for up to 2 months in an airtight container. Let it thaw in the fridge before reheating it gently in the oven.

How long does it take to make a lamb and potato tian?

Count 1 h 40 in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a lamb and potato tian?

About 640 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a lamb and potato tian cost?

About €4.50 per serving, or €18.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains none of the major allergens tracked by Mon Chou. Always check the labels of the products you buy.

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