Leg of Roasted Lamb on Potato Eggplant and Tomato Tian

Ingredients

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

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