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In a large bowl, mix together olive oil, lemon juice, grated garlic, water, salt, oregano, black pepper, cumin, and coriander.
Add the lamb to the marinade, ensuring it is well coated. Cover and refrigerate for at least 4 hours, preferably overnight.
Preheat the oven to 350°F (180°C).
Cut the potatoes, bell peppers, and tomatoes. Slice or dice the red onion.
If using whole garlic cloves, leave them whole for a mellow roasted flavor.
Lay out a large sheet of parchment paper or aluminum foil. Place the marinated lamb in the center.
Scatter the potatoes, garlic, bell peppers, onion, and tomatoes around the lamb.
Sprinkle with feta cheese and place the rosemary sprig on top.
Wrap the parchment tightly around the lamb, securing the edges to form a sealed packet. Use kitchen twine or an additional layer of foil to ensure no juices escape.
Place the parchment-wrapped lamb in a roasting pan and bake for 4 to 4 and ½ hours, or until the meat is tender and easily pulls apart.
For extra color, unwrap the parchment during the last 20-30 minutes and let the lamb brown.
Let the lamb rest for 10 minutes before slicing or shredding. Serve with the roasted vegetables and pan juices.