Slow Roasted Andalusian Style Lamb and Potatoes
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
Instructions
Slow-Roasted Andalusian-Style Lamb and Potatoes serves 8 original recipe by Bon Appetit.
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