Loin of Lamb with Provencal Tian
Tian is both the name of a utensil and the name of a finished dish. A tian is an earthenware gratin dish from Provence used for baking layered foods such as potatoes or eggplant and tomatoes. In this recipe the onion-tomato-zucchini tian may be baked in one large gratin dish or four small ones. In either case, the vegetables serve as a centerpiece for the lamb and its garlicky sauce with a touch of anchovy.
Ingredients
- Provencal Tian
- White Onions - 2 small, chopped
- Garlic Oil - 2 tablespoons
- Roma (pear) Tomatoes - 4, halved lengthwise, then cut into crosswise slices
- Zucchini - 2, halved lengthwise, then cut into thin crosswise slices
- Fresh Rosemary - 2 tablespoons, chopped
- Salt and freshly ground pepper to taste
- Olive oil - for drizzling
- Lamb Loins - four, 5-ounce
- Salt and freshly ground pepper to taste
- Fresh Thyme - 2 tablespoons, minced
- Peanut Oil - 1/4 cup
- Garlic Sauce
- Garlic Vinegar - 1/4 cup
- Pureed Roasted Garlic - 2 tablespoons
- Fresh Thyme - 2 tablespoons, minced
- Dry white wine - 1 cup
- Demi-glace or Reduced Veal or Beef Stock - 2-1/2 cups
- Anchovy Paste - 1 tablespoon
- Unsalted Butter - 1 tablespoon
- Dash of lemon juice
- Salt and freshly ground pepper to taste
Instructions
To prepare the tian: Preheat the oven to 375 F. Place a layer of onions on the bottom of four 4-ounce or one 6-ounce gratin dish. Alternate layers of tomatoes and zucchini. Season with rosemary, salt, and pepper, then drizzle the tops with olive oil. Cover with aluminum foil and bake for 20 minutes, or until the vegetables are set.
Meanwhile, season the lamb with salt, pepper, and thyme. In a large saute pan or skillet, heat the peanut oil and sear the lamb on both sides for a total of about 2 minutes. Bake at 375 F for 15 minutes for medium-rare.
To make the garlic sauce: Combine the vinegar, roasted garlic, thyme, and white wine in a medium saucepan. Cook over medium heat until reduced by two-thirds, about 5 minutes. Add the demi-glace, stock, or broth and cook again to reduce by two-thirds, or until thickened, 4 to 5 minutes. Whisk in the anchovy pate, butter, and lemon juice. Season to taste with salt and pepper.
To serve: Carefully unmold the tian or tians and place in the center of a hot platter or four warmed serving plates. Slice the lamb and fan the slices around the tian or tians. Spoon garlic sauce over and around the tian(s) and lamb.
