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

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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