Leg of Roasted Lamb on Potato Eggplant and Tomato Tian

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

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