Slow-Roasted Andalusian-Style Lamb and Potatoes

INGREDIENTS

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