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1
Combine the garlic, zest, oil, and 2 teaspoons of the salt in a small bowl and set aside.
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2
Combine the remaining 2 teaspoons of salt, paprika, coriander, and cumin in a separate small bowl and set aside.
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3
Have 7 or 8 (20-inch) lengths of butchers twine ready.
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4
Remove and discard any mesh netting or string around the lamb.
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5
Unroll the lamb and lay it flat and fat-side down on a work surface.
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6
Using your hands, rub all of the lemon-garlic mixture evenly over the surface of the lamb and season with pepper.
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7
Roll the lamb back into a tight cylinder and tie it crosswise with the twine pieces, spacing them about 1 1/2 inches apart.
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8
Trim off any excess twine.
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9
Using your hands, rub all of the spice mixture evenly over the outside of the lamb; set aside.
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10
Remove the rotisserie center rod (spit) and fork prongs from an outdoor gas grill with a rotisserie attachment.
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11
Turn on the rotisserie burner, turn on the left and right grill burners to medium (leave the middle burner off), and let the grill heat to medium (about 350 degrees F to 450 degrees F).
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12
Meanwhile, load the lamb onto the spit and prepare the vegetables.
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13
Slide 1 pronged fork onto the spit with the tines facing inward, setting it about 10 inches from the end of the spit, and tighten the fork halfway.
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14
Slide the spit through the center of the lamb lengthwise and push the lamb onto the fork tines until its firmly embedded.
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15
Attach the other pronged fork with the tines facing inward and slide it down until its firmly embedded in the lamb.
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16
If necessary, adjust the forks and lamb so that they are centered on the spit.
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17
Tighten both forks into place; set aside.
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18
Line a rimmed baking sheet with aluminum foil.
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19
Cut the potatoes in half and place them on the baking sheet.
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20
Add the fennel and onion, drizzle with the oil, add the measured salt, and season with pepper; toss with your hands to combine.
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21
Turn all of the potato pieces cut-side down.
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22
Sprinkle in the olives; set aside.
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23
When the grill is ready, load the pointed end of the spit onto the rotisserie motor.
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24
Place the sheet of vegetables directly on the grill grates underneath the lamb.
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25
Turn on the rotisserie motor, cover the grill, and cook, stirring the vegetables every 30 minutes, until an instant-read thermometer inserted into the center of the lamb registers 135 degrees F to 140 degrees F, about 1 to 1 1/2 hours.
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26
Turn off the rotisserie motor, rotisserie burner, and grill burners.
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27
Using potholders or kitchen towels, carefully remove the spit to a cutting board and loosen the forks.
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28
Remove the lamb from the spit and remove the forks.
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29
Tent the lamb loosely with aluminum foil and let it rest for at least 10 minutes.
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30
Remove the tray of vegetables from the grill and cover with aluminum foil.
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31
Cut and discard the twine from the lamb.
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32
Cut the meat crosswise into 1/2-inch-thick slices and serve with the vegetables.
