Preheat oven to 150˚C (130˚C fan forced). Pat the lamb leg dry with absorbent paper. Using a small sharp knife, make slits all over the lamb and insert garlic slices into slits.
Rub 2 tablespoons of McCormick Italian Seasoning all over the lamb and into the slits. Place lamb into the base of a heavy based ovenproof baking dish with tight fitting lid (or a large roasting pan covered and sealed well with foil). Place in oven to roast for 3 hours.
Place onions, capsicum, tomato and potatoes in a bowl and toss with oil and remaining tablespoon of McCormick Italian Seasoning. At the 3 hour mark take baking dish out and spoon vegetables around lamb. Cover, return to oven and bake for a further 1 ½ hours.
Remove cover/ lid and increase oven temperature to 200˚C (180˚C fan forced) roast for a further 20 – 30 minutes or until lamb and vegetables are browned.
Steam spinach in a medium saucepan and season well with McCormick Sea Salt and Black Pepper. Serve lamb with roasted vegetables, spinach and crusty bread to soak up the juices.
This is a great meal to pop in the oven and forget about while you go about the weekend chores.