1. Peel the onions and the garlic and chop into small dice. Separate the chopped onion and garlic into 2 bowls in this quantity: 1/3 and 2/3.
2. Boil water, remove the core from the tomatoes, make a cross with the blade of the knife on the bottom part. Boil them 10 seconds and shock them in ice water.
3. Peel them and remove the seeds. Chop them into small dice.
4. Cut the lamb chop into small dice, 1cm pieces (half inch pieces).
5. Use a good peeler or a sharp knife to cut some long strips of eggplant and zucchini. The longer the better.
6. Use 6 metallic rings or 6 large ramekins. Using one stripe of eggplant and one stripe of zucchini, stick them on the inside of the ring one above the other. Reserve.
7. Now cut the zucchini & eggplant into small dice. In a frying pan, add 2 TBS of olive oil and sauté the eggplant for 5 minutes. Remove onto a sheet of paper towel. Using the same frying pan, add 1 TBS of olive oil and sauté the zucchini, 3 minutes, add to the eggplant. Do the same for the lamb with 1 TBS of olive oil, cooking for 4 minutes on high heat.
8. In the same frying pan again, add the bowl with the 2/3 of onion and garlic, sauté them with 1 TBS of olive oil, add the thyme and cook 3 minutes.
9. Combine the cooked eggplant, zucchini, and lamb with the cooked onions and garlic. Salt and pepper, add Herbes de Provence, mix well but gently.
10. In a Saucepan, add the remaining garlic and onion, add 1 TBS of olive oil and cook until translucent. Add the tomato and cook on medium heat for 10 minutes until water is all gone, add the basil leaves and season with salt and pepper.
11. Make the persillade: Mix 2 TBS of olive oil with bread crumbs, chopped parsley and 1 clove of chopped garlic, salt, and pepper.
12. Fill the ring with the lamb mixture, add 2 TBS of tomato sauce, then top with 1 large TBS of persillade.
13. Cook in the oven for 40 minutes at 180°C/ 350°F. Let rest 5 minutes before removing the ring and serving.
Ingredients
Directions
1. Peel the onions and the garlic and chop into small dice. Separate the chopped onion and garlic into 2 bowls in this quantity: 1/3 and 2/3.
2. Boil water, remove the core from the tomatoes, make a cross with the blade of the knife on the bottom part. Boil them 10 seconds and shock them in ice water.
3. Peel them and remove the seeds. Chop them into small dice.
4. Cut the lamb chop into small dice, 1cm pieces (half inch pieces).
5. Use a good peeler or a sharp knife to cut some long strips of eggplant and zucchini. The longer the better.
6. Use 6 metallic rings or 6 large ramekins. Using one stripe of eggplant and one stripe of zucchini, stick them on the inside of the ring one above the other. Reserve.
7. Now cut the zucchini & eggplant into small dice. In a frying pan, add 2 TBS of olive oil and sauté the eggplant for 5 minutes. Remove onto a sheet of paper towel. Using the same frying pan, add 1 TBS of olive oil and sauté the zucchini, 3 minutes, add to the eggplant. Do the same for the lamb with 1 TBS of olive oil, cooking for 4 minutes on high heat.
8. In the same frying pan again, add the bowl with the 2/3 of onion and garlic, sauté them with 1 TBS of olive oil, add the thyme and cook 3 minutes.
9. Combine the cooked eggplant, zucchini, and lamb with the cooked onions and garlic. Salt and pepper, add Herbes de Provence, mix well but gently.
10. In a Saucepan, add the remaining garlic and onion, add 1 TBS of olive oil and cook until translucent. Add the tomato and cook on medium heat for 10 minutes until water is all gone, add the basil leaves and season with salt and pepper.
11. Make the persillade: Mix 2 TBS of olive oil with bread crumbs, chopped parsley and 1 clove of chopped garlic, salt, and pepper.
12. Fill the ring with the lamb mixture, add 2 TBS of tomato sauce, then top with 1 large TBS of persillade.
13. Cook in the oven for 40 minutes at 180°C/ 350°F. Let rest 5 minutes before removing the ring and serving.