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Place lamb leg into a large resealable plastic bag. Make the marinade by combining in a medium bowl 3 tablespoons lemon juice, lemon zest, ¼ cup olive oil, garlic, ¼ cup fresh oregano, 1 teaspoon fresh thyme, onion powder, and 1 teaspoon black pepper and mix well.
Pour marinade over lamb, making sure the meat is completely coated. Seal bag well and place in the refrigerator. Marinate for 4 to 6 hours before grilling.
Heat the grill to medium or medium-low if your grill runs hot. Remove lamb from the bag and discard the marinade. Thread lamb onto the spit and secure tightly.
Place the spit on the grill and cook until the interior of the meat reaches 145 F, about 1 ½ to 2 hours.
Remove the lamb roast from the grill and from the rotisserie forks. Cover meat lightly with aluminum foil for 8 to 10 minutes.
Carve the meat, arrange on a platter, and drizzle with herb dressing, serving the remaining dressing in a small pitcher or bowl on the side.
Gather the ingredients.
Place ¼ cup chopped oregano, 1 tablespoon lemon juice, 1 teaspoon fresh thyme, 1 tablespoon olive oil, 1 teaspoon salt, and a dash of freshly ground black pepper into a blender or food processor and pulse until mixed well.
Store any leftovers in a screw-top jar at room temperature or refrigerated. Allow it to come to room temperature before using.