A roast lamb, with savory ground lamb and lamb sausage stuffing, worthy of a triple-crown award.

Triple-Crown Roast of Lamb

1 eggplant, sliced
1 teaspoon salt
Lamb roast, approximately 10 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
8 garlic cloves, sliced
1 onion, chopped
2 tablespoons olive oil
1 garlic clove, crushed
3/4 pound ground lamb
1/4 pound lamb sausage
1/2 cup soft bread crumbs
1/4 cup chopped flat-leaf parsley
1 large egg
1/2 teaspoon salt
1/4 teaspoon pepper

1. Preheat oven to 400°F (205°C).
2. Sprinkle peeled, sliced eggplant with salt. Place between paper towels and set a heavy plate on top; let stand for several minutes then chop finely.
3. Rub a lamb roast with salt, pepper, and sliced garlic cloves. Place in a roasting pan.
4. In a skillet, saute finely chopped onion in olive oil. Add the eggplant, crushed garlic clove, ground lamb, and sausage. Cook for several minutes then remove from the heat and stir in soft bread crumbs, chopped parsley, egg, salt, and pepper. Spoon around the roast, or if using rib sections, spoon into the center (cover the tips with aluminum foil).
5. Roast for 1 hour, or to an internal temperature of 130°F (55°C) on a meat thermometer.
6. Place on a serving platter to carve.

Makes 10 servings.