Unroll the boneless leg of lamb and trim any excess fat.

If there are uneven thicknesses, make small cuts to open up thicker parts, ensuring the meat is of uniform thickness for even cooking.

In a bowl, combine the minced garlic, chopped rosemary, oregano, lemon zest, lemon juice, olive oil, Dijon mustard, salt, and pepper to create a marinade.

Place the lamb in a large resealable plastic bag or a shallow dish and pour the marinade over it, ensuring all surfaces are well coated.

Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight, turning occasionally to distribute the marinade evenly.

Remove the lamb from the marinade and let it sit at room temperature for about 30 minutes before cooking.

Roll the lamb back into a tight, even cylinder and secure it with butcher’s twine at 1 to 1.5-inch intervals.

Preheat your grill to medium heat (about 350°F or 175°C).

If using a charcoal grill, set up for indirect grilling by placing charcoal on either side of the grill, leaving the center empty. Position a drip pan beneath the lamb to catch drippings and prevent flare-ups.

Attach the spit to the rotisserie mechanism according to the manufacturer’s instructions.

Start the rotisserie motor to begin the rotation.

Close the grill lid and cook until the internal temperature of the lamb reaches 135°F (57°C) for medium-rare, approximately 1.5 to 2 hours, depending on the size of the lamb and the grill’s heat. Use a meat thermometer to check for doneness.

Once the desired internal temperature is reached, carefully remove the lamb from the grill and the rotisserie spit.

Tent the lamb with aluminum foil and let it rest for 15-20 minutes to allow the juices to redistribute.

Slice the lamb against the grain into thin slices.

Serve with fresh lemon wedges, tzatziki sauce, and warm pita bread.