In a small mixing bowl, combine lemon juice, olive oil, minced garlic, thyme, oregano, salt, and black pepper.

Place the boned and tied leg of lamb in a shallow baking dish.

Pour the marinade over the leg, ensuring every inch is coated.

Cover with plastic wrap and refrigerate overnight.

Run the spit through the lamb leg and secure it.

Cook over medium-low heat on a rotisserie until the internal temperature reaches at least 145°F (about 2 hours).