Whole Roast Leg of Lamb

Name: Whole Roast Leg of Lamb
Ingredients: 3–4 cloves garlic, slivered Salt and black pepper; 1 teaspoon dried rigani6 or oregano (optional); 2 large onions, sliced; 1 large leg of lamb; 500 g (1 lb) tomatoes, sliced; 750 g (1½ lb) potatoes, thickly sliced; 1–2 aubergines, sliced (optional)

Preparation info

Difficulty
Easy

Appears in

A New Book of Middle Eastern Food

By Claudia Roden

Published 1986

About

Here is another traditional dish which, in the past, would probably have been sent to the local baker’s oven for cooking.

Ingredients

1 large leg of lamb
3–4 cloves garlic, slivered Salt and black pepper
750

Main course
Gluten-free

Method

Wipe the leg of lamb clean. Pierce it all over with the point of a sharp knife and insert the slivers of garlic at different depths. Rub generously with salt and pepper.

Put the prepared lamb, fat side up, in a large baking tin, and surround it with the sliced potatoes, onions and tomatoes. Sprinkle if you like with a little rigani or oregano. If aubergines are to be used, sprink