On to your rotisserie rod, place a:

 4 to 8 pound boneless leg of lamb

Stud the leg of lamb, at 1.5" inch intervals, with

 Whole Cloves - 40 cloves or more

Using a mortar and pestle, crush dried rosemary bits into tiny pieces.

Rub the leg of lamb with the

  2 Tablespoons of crushed rosemary

Rotisserise at 20 minutes per pound of lamb.

Let the lamb rest for 10 - 15 minutes before carving.