Butterfly the lamb leg. Slightly score the lamb meat and generously season lamb with salt and black pepper.
Zest lemon and distribute evenly across lamb. De-stem the thyme leaves and finely mince. Spread evenly into the lamb.
Using a micro planer, grate 3 cloves of garlic and massage into the lamb. Juice 1 lemon and massage the interior and exterior of the lamb. Roll lamb onto itself and using butcher’s twine, truss the lamb tightly.
In small bowl, add the zest and juice of 1 lemon, 2 tablespoons of red pepper flakes, 2 tablespoons of Mexican oregano, 3 micro planed garlic cloves, juice of 1 lime, and 1 tablespoons of salt. Mix together and set aside, this will the basting liquid during the cook.
Install Rotisserie Kit on your Gravity Series Grill + Smoker. Set your grill to 300°F.
Cook will take roughly 1 hour 30 mins (depending on lamb size). Baste lamb every 20 minutes with basting liquid.
Using a cooking thermometer, cook lamb until internal temp is 145°F, which is a safe and moist medium rare.
Remove lamb from Gravity Series and rotisserie, allow it to rest for at least 10 minutes. Then slice, serve and enjoy!