Ingredients

For tian

1 1/2 lb tomatoes, cut crosswise into 1/4-inch-thick slices

　　1 lb onions, thinly sliced

　　1 (1-lb) eggplant, cut crosswise into 1/4-inch-thick slices

　　4 large garlic cloves, chopped

　　1 1/2 teaspoons dried oregano, crumbled

　　2 lb boiling potatoes, peeled and cut into 3/4-inch-thick slices

　　1 teaspoon salt

　　

For lamb

1 (6- to 7-lb) leg of lamb (aitchbone removed by butcher)

　　3 large garlic cloves, thinly sliced

　　1/4 cup fresh lemon juice

　　1 teaspoon dried oregano, crumbled

　　

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.

　　

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.