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Cover the lamb and vegetables in Greek flavors including Greek oregano, thyme, lemon juice, olive oil, garlic, Dijon mustard, and white wine.
Arrange the potatoes, bell peppers, tomatoes, and onions cut into large chunks on a baking sheet.
Place the seasoned leg of lamb on top of the vegetables.
Wrap the entire baking sheet in parchment paper.
Bake in the oven until the lamb is fall-apart tender and the vegetables are roasted to perfection.