For marinading the lamb-

Using a whisk or a blender, add mustard, red wine vinegar, garlic, salt, honey, pepper, and combine.  While whisking or blending, slowly drizzle in olive oil to form an emulsion.  Pour into resealable bag along with red wine and combine.  Add boneless leg of lamb, and allow to marinate in fridge for 4 hours up to overnight.

Remove from marinade and pat dry.  Lightly brush on a layer of Dijon, then coat with Garlic Blend and Lucky 7.  Allow to sit out 30 minutes, lightly covered, before cooking.

Preheat grill to 500 degrees. Use a Mojobrick or other smoke addition to create more smoke flavor.  Skewer leg of lamb, then place on the rotisserie.  Allow lamb to cook for 20-25 minutes.   Remove skewer from grill and reduce temperaure to 225.  Cook lamb for 1 hour, or until internal temp hits 140 degrees.  Cooking time will vary based on the weight of the lamb and your grill.  Remove from grill and rest for 10-15 minutes over a pan, lightly covered, before slicing thinly to serve.

For the sauce-

While lamb is cooking, place olive oil in saucepan over medium high heat.  Add shallots and cook until beginning to soften.  Add the garlic and cook until golden and fragrent.  Add red wine, salt, pepper, dijon, and stock, bring to a boil, and cook until reduced by 1/2.  Reduce heat to a low simmer and let cook for 10 minutes.  Turn heat off, then whisk in butter tablespoon by tablespoon, until sauce is thickened and glossy.  Lastly, whisk in herbs, adjust for salt and pepper,  and serve.