INGREDIENTS

  • for tian
  • 1 1/2lb tomatoes, cut crosswise into 1/4-inch-thick slices
  • 1lb onions, thinly sliced
  • 1(1-lb) eggplant, cut crosswise into 1/4-inch-thick slices
  • 4large garlic cloves, chopped
  • 1 1/2teaspoons dried oregano, crumbled
  • 2lb boiling potatoes, peeled and cut into 3/4-inch-thick slices
  • 1teaspoon saltfor lamb
  • 1(6- to 7-lb) leg of lamb (aitchbone removed by butcher)
  • 3large garlic cloves, thinly sliced
  • 1/4cup fresh lemon juice
  • 1teaspoon dried oregano, crumbled

    DIRECTIONS

    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.

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

    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.

    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.