Leg of Roasted Lamb on Potato, Eggplant, and Tomato Tian

Preparation

1. Step 1

   Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl. Transfer to an oiled shallow 3-quart casserole, spreading evenly. Arrange remaining tomato slices on top. Roast, uncovered, in middle of oven 30 minutes.

2. Prepare lamb:

   Step 2

   Trim lamb of all but a 1/4-inch layer of fat. Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.

   Step 3

   After tian has been roasting 30 minutes, put lamb on top of vegetables. Roast in middle of oven 30 minutes, then reduce temperature to 350°F.

   Step 4

   Continue roasting, basting meat with cooking juices (baste with remaining lemon juice during last 30 minutes of roasting) until a thermometer inserted into thickest part of meat (do not touch bone) registers 135°F for medium-rare, about 1 1/2 hours. Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving. Spoon off any excess fat from tian and discard. Serve tian with lamb.