potatoes and rub the lamb with the garlic mixture. layer the tomatoes, onions, the remaining 3 crushed bay leaves and the remaining potatoes around and up the sides of the leg of lamb, seasoning them with salt and pepper and drizzling the remaining 6 tablespoons of olive oil as you go along. the lamb will be nearly covered. add the white wine to the pan and cover the pan tightly with aluminum foil.
roast until the lamb is very tender, about 3 to 4 hours. remove the foil and increase the oven temperature to 425 degrees. roast, turning the lamb halfway through, until the lamb is golden, about 20 to 25 