Roasted Leg of Lamb with Autumn Vegetables

Method

1. Make incisions on both sides of the leg of lamb with a sharp knife.
2. Insert garlic cloves with skin into the incisions.
3. Massage the leg with salt, pepper, and olive oil. (For more flavor, marinate in the refrigerator overnight.)
4. Peel and cut the potatoes, onion, and pumpkin into pieces.
5. Cut the sweet chili peppers into wedges.
6. In a large baking dish, arrange the vegetables and season with salt, oil, and the chopped aromatic herbs (basil, thyme, rosemary, sage, parsley). Mix well.
7. Place the leg of lamb on top of the vegetables.
8. Add a little white wine to the dish.
9. Bake at 180°C (350°F) for about an hour, until the meat is tender and the vegetables are cooked.
10. Serve the leg sliced with the vegetables.