Lamb Shoulder with Eggplant - A Delicious Provençal Recipe

Lamb Shoulder with Eggplant - A Delicious Provençal Recipe

Discover this tasty Provençal recipe for lamb shoulder with eggplant. Ingredients and tips for a perfect meal full of Mediterranean flavour and sunshine.

Page updated on 03/11/2025

Sommaire

A generous and flavorful Provençal recipe

The Lamb shoulder with eggplants is a traditional dish from the South of France, where the tenderness of the meat blends perfectly with the sweetness of sun-kissed vegetables. Enhanced with olive oil, white wine from the Luberon and aromatic herbs, this recipe brings out all the flavors of Provence. A warm, convivial dish to share with family or friends around a beautiful table.

Total time: 1 h 20 min  |   Difficulty: medium  |   Serves: 6 people

Lamb shoulder with eggplants – Provençal recipe

Ingredients for 6 people

  • 1 lamb shoulder, cut into pieces
  • 4 medium eggplants
  • 2 tomatoes
  • 1 sprig of thyme
  • 1 bay leaf
  • 4 tablespoons of olive oil
  • Salt and pepper
  • 1 glass of white wine from Luberon

Preparation - step by step

  1. Prepare the eggplants. Cut them into pieces without peeling, then sprinkle generously with salt to draw out moisture. Let sit for 30 minutes, then pat dry carefully.
  2. Brown the meat. In a cast-iron casserole dish, heat the olive oil over medium heat. Add the pieces of lamb shoulder and brown them on all sides. Season with salt and pepper.
  3. Season and simmer. Add the thyme, bay leaf, and pour in a glass of white wine from Luberon. Cover and let simmer gently until the meat becomes tender.
  4. Add the vegetables. Stir in the drained eggplants and the tomatoes, peeled, seeded, and cut into quarters. Season again with salt and pepper to taste.
  5. Cook slowly. Simmer covered for 25 minutes, then uncover and continue cooking for another 25 minutes until the sauce thickens and the flavors are concentrated.
  6. Serve hot. Enjoy this lamb shoulder with eggplants hot, paired with a glass of Luberon white wine or a chilled rosé.

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