Spit Roasted Leg of Lamb with Preserved Lemon Saffron Olive and Vinaigrette

Ingredients

• 1 cup champagne vinegar
• 1/2 teaspoon saffron threads
• 2 cups pure olive oil
• 1 tablespoon preserved lemon, small diced
• 1 cup oil cured olives, finely chopped
• 1 tablespoon cracked black pepper
• 1 (5 to 6 pound) leg of lamb
• 8 small sprigs rosemary
• 3 cloves garlic, sliced thinly
• 1/4 cup olive oil
• 1 tablespoon dry oregano, crumbled
• 1 tablespoon fresh oregano, chopped fine
• 1 lemon, juiced
• 2 teaspoon salt
• 1 teaspoon black pepper

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