Leg of Roasted Lamb on Potato, Eggplant, and Tomato

Name: Leg of Roasted Lamb on Potato, Eggplant, and Tomato Tian
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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

Servings: persons

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
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

1
Toss half of tomato slices with onions, eggplant, garlic, oregano, potatoes, salt, and pepper to taste in a large bowl.
2
Transfer to an oiled shallow 3-quart casserole, spreading evenly.
3
Arrange remaining tomato slices on top.
4
Roast, uncovered, in middle of oven 30 minutes.
5
Trim lamb of all but a 1/4-inch layer of fat.
6
Cut small slits all over lamb with a sharp small knife and put a slice of garlic into each slit.
7
Rub lamb with some lemon juice and season with oregano, salt, and pepper.
8
After tian has been roasting 30 minutes, put lamb on top of vegetables.
9
Roast in middle of oven 30 minutes, then reduce temperature to 350F.
10
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 135F for medium-rare, about 1 1/2 hours.
11
Transfer meat to a cutting board, cover tian with foil, and let meat stand 15 minutes before carving.
12
Spoon off any excess fat from tian and discard.
13
Serve tian with lamb.

604

kcal

Calories

Fat

118

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Leg of Roasted Lamb on Potato, Eggplant, and Tomato Tian falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions