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Slow-Roasted Andalusian-Style Lamb and Potatoes
- 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" slices, divided
- 7 tablespoons olive oil, divided
- Freshly ground black pepper
- 1 3 1/2- to 4-pound bone-in leg of lamb
- 2 pounds tomatoes, cut into 1/4" slices
- 2 medium onions, cut into 1/2" slices
- 2 cups dry white wine
Directions:View on Epicurious
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