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Leg of Roasted Lamb on Potato Eggplant and Tomato Tian

Leg of Roasted Lamb on Potato Eggplant and Tomato Tian
Photo by Romulo Yanes

Ingredients

  • 1 pound 1-lb eggplant
  • 2 pounds boiling potatoes
  • 1 teaspoon salt
  • ¼ cup fresh lemon juice
  • 1 ½ pounds tomatoes
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon dried oregano
  • + 4 more ingredients
    • 4 large garlic cloves
    • 3 large garlic cloves
    • 1 pound onions
    • 1 6- to 7-lb leg of lamb (aitchbone removed by butcher)

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. Trim lamb of all but a ...

View full recipe at Epicurious

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