1 (2-pound) lamb leg on the bone
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 cup white wine
1 head garlic, broken into unpeeled cloves
3 bay leaves
4 short sprigs fresh rosemary
1 large bunch fresh thyme sprigs
4 medium tomatoes
Kosher salt and freshly ground black pepper
1 heaping tablespoon bread crumbs
1 heaping tablespoon chopped fresh parsley
1 clove garlic, minced
Olive oil, for drizzling
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