How to make
The lamb is cut into medium-sized pieces. Season with salt and black pepper.
The onion is cut into crescents, the garlic finely and along with the bay leaf and thyme are placed at the bottom of a deep baking pan.
On top of them, the pieces of lamb meat are distributed.
The eggplant is sliced and placed in a bowl of salted water to remove its bitterness.
Slice the pepper (I used yellow for more contrast), the tomatoes and the zucchini.
The slices of vegetables are arranged in the baking like a fan and overlapping each other. Sprinkle salt, thyme leaves, ground black pepper and drizzle with olive oil.
The baking pan is covered with foil, put in the oven and baked at 360°F (180°C) for about an hour.
Then the foil is removed and the dish is baked for another twenty minutes or until desired browning.
The appetizing lamb tian is ready.
