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  • PREP
    15 min
  • COOK
    1 hour


100ml olive oil  

4 brown onions, peeled and finely sliced  

4 garlic cloves, peeled and finely sliced  

2 tablespoons fresh thyme, leaves picked   

2 medium eggplant  

3 large zucchini   

6 truss tomatoes  

2 tablespoons fresh rosemary, leaves chopped   

12 lamb cutlets 

150g packet The Sauce by Manu, Lamb and Rosemary Sauce


  1. Preheat an oven to 200˚C.
  2. Place a frying pan over medium heat, drizzle over 20ml olive oil and when hot, sauté the onion for 15 minutes or until lightly golden, turning the heat to medium if your onions begin to catch. Add garlic and half the thyme leaves and cook for 2 minutes. Spread onions over the base of a large roasting pan.
  3. Wash veggies and cut into 1cm slices width ways. Tightly arrange zucchini over the onions in one length of the roasting pan, pushing the slices out so they move onto the diagonal and expose some of the flesh. Repeat with eggplant and finish with tomatoes, working in a pattern of zucchini, eggplant and tomato. Drizzle with 40-50ml of olive oil, sprinkle over rosemary and remaining thyme leaves. Season with salt and pepper and bake for 45 minutes or until the vegetables are tender.
  4. Heat a large frying pan or char grill over a very high heat, drizzle with remaining oil and cook the lamb cutlets for 2 minutes on each side for medium rare or continue to cook to your liking. Transfer to a plate, cover with foil and leave to rest for a few minutes.
  5. To serve, prepare The Sauce by Manu, Lamb and Rosemary Sauce according to packet directions. Place spoonful’s of tian Provençal on warm serving plates with lamb cutlets nestled next to it and finish with a generous drizzle of sauce.