Combine red wine, oil, sea salt, pepper and oregano and rub all over leg of lamb. Combine peppers with cheeses and pine nuts. Lay lamb fat side down and spread the filling across the meat, leaving the edges clean. Roll into a jelly roll and tie with kitchen twine. Make a bed of chopped vegetables in a large roasting pan and set the lamb on top of the vegetables (or on a wire rack above the pan), fat side up.
Roast at 450 degrees for 20 minutes. Reduce heat to 350 degrees and continue to roast until the temperature reaches 130 degrees, about 1 to 2 hours depending on size of the roast. Let meat rest before slicing. Serve with mint leaves for garnish.
Recipe by Cooking With MicheleĀ® at https://cookingwithmichele.com/2011/06/stuffed-leg-of-lamb/