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Slow-Roasted Andalusian-Style Lamb and Potatoes

Slow-Roasted Andalusian-Style Lamb and Potatoes Recipe

  • 4 garlic cloves, crushed
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons kosher salt plus more
  • 4 fresh bay leaves, divided
  • 3 pounds Yukon Gold potatoes (6-8), peeled, cut into 1/4-inch slices, divided
  • 7 tablespoons olive oil, divided
  • Freshly ground black pepper
  • 1 3 1/2-4-pound bone-in leg of lamb
  • 2 pounds tomatoes, cut into 1/4-inch slices
  • 2 medium onions, cut into 1/2-inch slices
  • 2 cups dry white wine
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