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