6 cloves garlic, chopped	5 medium tomatoes, cored/sliced horizontally
2-3 pounds potatoes, peeled, thinly sliced	2/3 cup dry white wine
Salt and pepper to taste	1/3 cup olive oil
1 tablespoon fresh thyme	1 6-7 pound leg of lamb, trimmed of all fat

Rub a large 16 x 10 x 2 inch gratin dish with garlic.  Layer of potatoes in the dish with salt, pepper, and thyme.  Stew on a little garlic.  Place the tomatoes on the potatoes, and season with salt, pepper and thyme.  Add the white wine and oil.

       Season the lamb with oil, salt, pepper, thyme, and garlic.  Set a rack over the vegetables and place the lamb on the rack.  Roast uncovered for about 1 hour and 30 minutes to 2 hours, or until the vegetables are tender and the meat registers 130 degrees on an internal thermometer. 

       To serve, carve the lamb into thin slices and put on a warm plate.  Arrange the gratin around the lamb.

 

****   SERVES 8 to 10.