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Lamb tian
Lamb tian
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Prep Time:
45 minutes
Cook Time:
25 minutes
Total Time:
70 minutes
Valli Little quickly hosts an amazing dinner party in 45 minutes at the Good Food & Wine Show.
Ingredients:
  • 2 garlic cloves, finely chopped
  • 20.00 ml chopped rosemary leaves
  • 2 lamb backstraps, trimmed
  • 600ml jar good-quality pasta sauce
  • 8 slices chargrilled eggplant (see note)
  • 12 slices chargrilled kumara (see note)
  • 200g baby spinach, wilted
  • 80ml white wine
  • 150ml beef consomme or demi-glaze (see note)
Instructions:
  • In a bowl, mix together garlic, olive oil, and rosemary. Add lamb and coat it with the mixture. Cover and refrigerate for 30 minutes to marinate.
  • Preheat the oven to 200°C while lightly greasing four 8cm x 6cm ring moulds and placing them on a baking tray.
  • Simmer the pasta sauce in a saucepan over gentle heat, stirring occasionally, until reduced by half, about 8-10 minutes.
  • Distribute the eggplant evenly in the moulds, layer with the thickened sauce, followed by the sweet potato, and finally the spinach, seasoning generously in between each layer. Let it chill while you prepare the lamb.
  • Preheat a pan over medium-high heat. Sear the lamb on all sides for 4 minutes until browned. Transfer to a baking tray and bake for 8 minutes for medium-rare. Rest loosely covered with foil for 5 minutes before serving.
  • Return the frypan to medium heat and pour in the white wine, allowing it to bubble.
  • Reduce the mixture by half over medium heat for 2-3 minutes. Stir in the consomme or demi-glaze and continue to cook for another 3-4 minutes until reduced by half.
  • Bake the vegetables in the ring moulds in the oven for 5 minutes until warmed through.
  • With a fish slice, elegantly move each ring mould to a plate. Slice the lamb thinly and distribute among the moulds, slightly overlapping in a circle. Take off the ring moulds, drizzle the sauce, and present.

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