Name: Slow-Roasted Andalusian-Style Lamb and Potatoes
Yield: 6 to 8 Servings
Ingredients: 4 cloves garlic cloves, crushed; 2 tablespoon fresh thyme leaves; 2 tablespoon kosher salt plus more for seasoning; 4 fresh bay leaves, divided; 3 lb Yukon Gold potatoes (6–8), peeled, cut into ¼” slices, divided; 7 tablespoon olive oil, divided; Freshly ground black pepper; 1 3½–4-lb. bone-in leg of lamb; 2 lb tomatoes, cut into ¼” slices; 2 medium onions, cut into ½” slices; 2 cups dry white wine

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Ask for the smallest lamb your butcher has (like those from New Zealand), or buy a 3½–4-lb. piece of a leg.

Recipe notes