How will this look?

My interpretation of the roasted lamb we had in Rome w/eggplant

2.3 lbs. Australian Lamb Leg (w/bone) at Stop & Shop @ $3.99 per lb. = $ 8.94
3 potatoes sliced
1 bulb of garlic
Rosemary
Thyme
Olive Oil
Eggplant
Adobo seasoning
Salt & Pepper
Grated parmesan cheese
Pam spray, olive oil flavor

At 12 noon (ish) I took the lamb out of the fridge and let it sit while I prepared the garlic.

I took a whole bulb of garlic and separated the cloves. After separating out the largest cloves of about half of the bulb I smashed each clove with the blade of my kitchen knife just to loosen the tight skin and to release the juices of the garlic. I picked off the tight skin.

I poured about ½ cup of olive oil (I always use extra virgin) into a freezer quality ziplock bag then added the smashed garlic cloves. To the bag I added about ¼ teasoon of dried Thyme and lots (2 Tablespoons?) of Rosemary. Before adding the Rosemary I rubbed the dried (tiny) sprigs in my palms to get the oils out.

I sliced some cross cuts in the top of the lamb to break through the sheer membrane then salted and peppered it, top, side and bottom. Then I added the lamb to the ziplock bag and moved around a bit to be sure all sides were oiled. I returned the lamb to the fridge in the bag to let it marinate. After about 2 hours I turned the lamb over so that the other side of the lamb would sit in the flavored oil.

At 4 PM I took the lamb out of the fridge to let it sit. I preheated the oven to 450 degrees. I peeled the potatoes and cut them into wedges (each moderate sized potato was sliced into 8 pieces). I tossed the potato wedges in olive oil and then salted and peppered them. I dumped the potato wedges into a pyrex baking dish (approx. 9” X 13”).

I pushed the potatoes to the edges of the baking dish leaving a space in the center to add the lamb later. In the center of the oven I roasted the potatoes for about 15 minutes at the high temp. then took out the baking dish and added the lamb. Once the lamb is added to the center of the pan (keep ziplock bag away from the baking dish, it’s hot and will melt the bag quickly) I distributed the marinade (olive oil, garlic and herbs) over the top of the potato wedges.

Return the baking dish to the oven and keep at the high heat for about another 10 minutes then reduce the heat to 325 degrees and roast for about 40 minutes. I set the oven timer for 20 minutes and check the lamb. Then set it for 20 minutes again.

At about 5:00 I sliced one good sized eggplant into ½ inch circles. Spray Pam on a foil lined cookie sheet and place the eggplant one layer thick on the sheet. Sprinkle lightly with Adobo seasonings, pepper, oregano and grated parmesan. Then spray the tops of the eggplant circles with the olive oil flavored Pam. Add to the lowest shelf in the oven.

Timeline:

12 Noon: marinate lamb (about 15 minutes)

4 PM take lamb out of the fridge, cut up potatoes (about 15 minutes)

4:15 PM potatoes into a hot oven

4:30 PM pull potatoes out and add Lamb for about 10 minutes

4:40 PM reduce heat to 325 degrees and set timer for 20 mins. (to check)

4:50 PM slice eggplant and season

5:00 PM add eggplant to oven and check lamb, set timer for another 20 minutes

5:20 PM if the lamb is not ready (I press to see how firm it is) reduce heat to 300 degrees and set timer for another 20 minutes.

5:40 PM remove lamb and take internal temp with instant read thermometer (leave it in, don’t pull it out, will lose juices)

Temp. should be about 130 to 140 degrees, let it sit out of the oven

5:40 PM leave eggplant in the oven and turn up the heat to 400 degrees for 10 minutes.

5:50 PM Ready to carve and eat

Follow-up: the lamb was very good and could have served 4. The eggplant was a little plain. Next time I will add a simple tomato sauce, just a bit, to serve on the side (not to drown the eggplant). The lamb still does not live up to our memory of the lamb we had in Rome.