One of the traditional meats served during the Spring and for many Easter celebrations is lamb. First, you must start with a great lamb roasting recipe that brings in those interesting partners mentioned above. A favorite in many Greek and Italian households in a base of potato slices, eggplant slices, tomato and onion slices roasted with garlic and oregano. The vegetables are layered in a greased roasting pan and roasted for about thirty minutes. Then, the prepared and herbed leg of lamb is laid on top of this bed of vegetables to roast.

Once the meat has roasted, it is again separated from the vegetables to rest before carving. The meal is served by thinly carving the lamb and plating it with a healthy portion of the roasted vegetables. A healthy squirt of lemon juice goes over the plate to accent the lamb and the herbs.

Roasted Vegetables and Leg of Lamb

VEGETABLES:
2 lb boiling potatoes, peeled and cut into 3/4-inch-thick slices
2 lb roma tomatoes, cut into 1/4-inch-thick slices
2 lb eggplant, cut crosswise into 1/4-inch-thick slices
1 lb onions, thinly sliced
4 large garlic cloves, coarsely chopped
1 1/2 teaspoons dried oregano, crumbled
1 teaspoon salt

Layer tomato slices with onions, eggplant, garlic, potatoes, in an oiled shallow 3-quart casserole, spreading evenly to keep at same height in the roasting pan. Sprinkle dried oregano lightly over each layer. Salt, and pepper each layer. Roast, uncovered, in middle of the oven for 30 minutes.


LAMB:
1 (6- to 7-lb) (bone removed - ask your meat department)
3 large garlic cloves, thinly sliced
1/4 cup fresh lemon juice
1 teaspoon dried oregano, crumbled
Preheat oven to 400 degrees Fahrenheit.

Cut small slits over the lamb and insert a slice of garlic into each slit. Rub lamb with some lemon juice and season with oregano, salt, and pepper.

After vegetables have been roasting 30 minutes, put lamb roast on top of the vegetables. Roast in middle of oven for 30 minutes, then reduce temperature to 350 F.

Continue roasting the lamb and vegetables, basting the meat alternately with cooking juices and lemon juice. A thermometer inserted into thickest part of meat when done (do not touch bone) registers 135 F for medium-rare, which should be at about 1 1/2 hours. Transfer meat to a cutting board to rest at least 15 minutes before carving.

The spices combine with the lamb and the vegetables to create a taste sensation that has a hearty Mediterranean flavor and crisp lemon background. Of course, the entire meal is superb when served hot. But, served cold - oh my! Take these tenderly roasted, well-seasoned lamb slices and pair them with their interesting vegetable partners on a sandwich. These Spring Lamb Sandwiches should be served on a dense, rustic bread and spread with a hearty condiment such as an olive tampenade; a well-matched hummus or even a brilliantly spiced cream cheese mixture. Accompanied by your favorite rose or red wine, this sandwich becomes a flavorful and elegant meal that is a great leftover solution and quite fast and easy to make!