1 garlic clove, split
5 garlic cloves, chopped
2 lbs. baking potatoes, peeled and thinly sliced
Salt and pepper to taste
2 lg. onions, thinly sliced
5 med. tomatoes, cored and sliced
2/3 c. dry white wine
1/3 c. extra virgin olive oil
6-7 lbs. leg of lamb, bone in
1 tbsp. fresh thyme

One-dish meal. Rub bottom of 16x10x2 oval baking dish with split garlic and arrange potatoes in single layer. Season with salt, pepper, some thyme, and garlic. Layer onions on top; season. Layer tomatoes on top; season. Pour on wine and olive oil.

Trim thicker portions of fat from meat. Season meat with salt and pepper. Place a cake rack on top of baking dish. Set lamb on top so juices will drip onto gratin. Roast uncovered in preheated 400 degree oven 1 hour 15 minutes - rare; well done add 30 minutes. Turn lamb every 15 minutes. Baste with liquid.