Roasted leg of lamb is a real show stopper for special occasions and festive meals. Rotisserie roasting a leg of lamb over hot coals will make your leg of lamb it even better. Because as the fat renders, it continuously bastes the roast.
Make the herb and wine paste. Place all ingredients in a blender or food processor and blend until combined into a thin paste.
Use half of the paste and cover the leg of lamb. Allow to rest at room temperature for 1-2 hours. Reserve the rest of the paste for later.
Make the tzatziki sauce. Mix the tzatziki sauce ingredients together and refrigerate for 1 hour before serving.
Preheat your grill to medium-high heat with an indirect set up so that the hot coals or lit burners are not directly below where your meat will be placed.
Spear the rotisserie rod through the leg of lamb lengthwise, trying to keep it as centered as possible. Place the rod and lamb on the grill and adjust the rotisserie tines to secure the lamb tightly. Make sure that your lamb is not placed directly over the heat of the coals or lit burners. Close the lid and allow the roast to cook for 30 minutes.
Baste the lamb with the remaining red wine and herb paste. Continue cooking until the roast reaches an internal temperature of 135°F for medium rare.
Allow the lamb to rest on a raised cooking rack for 5 minutes. Slice and serve with the tzatziki sauce.