Place the lamb in a roasting pan and roast for about 1.5 to 2 hours, or until the internal temperature reaches 145°F (63°C) for medium-rare. Let it rest for 15-20 minutes before carving.

Making the Eggplant Purée

Roast the Eggplants

Prick the eggplants with a fork and roast them in the oven for about 30 minutes until soft. Allow to cool, then scoop out the flesh.

Blend the Purée

In a blender, combine roasted eggplant, tahini, lemon juice, garlic, salt, and olive oil. Blend until smooth and creamy. Adjust seasoning as needed.

Braised Tongue

Prepare the Tongue

In a large pot, cover the beef tongue with water, add onion, carrot, celery, bay leaves, thyme, salt, and peppercorns. Bring to a boil.

Cook the Tongue

Reduce the heat to low and simmer for about 3 to 4 hours until tender. Remove the tongue, peel off the skin, and slice thinly.

Preparing Ratatouille Flavours

Sauté the Vegetables

Dice zucchini, bell pepper, and tomatoes. In a skillet, heat olive oil and sauté minced garlic until fragrant. Add the diced vegetables, salt, and pepper, cooking until softened.

Finish the Ratatouille

Stir in fresh basil and cook for another minute. Remove from heat.