Leg Of Roasted Lamb On Potato, Eggplant, And Tomato Tian

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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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