Brined and Basted Rotisserie Lamb Roast

Brined and Basted Rotisserie Lamb Roast

The Spruce / Sabrina S. Baksh

Prep: 20 mins
Cook: 90 mins
Total: 110 mins
Servings: 4 to 5 servings
Nutrition Facts (per serving)
1145 Calories
64g Fat
45g Carbs
98g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4 to 5
Amount per serving
Calories 1145
% Daily Value*
Total Fat 64g 82%
Saturated Fat 26g 130%
Cholesterol 340mg 113%
Sodium 6342mg 276%
Total Carbohydrate 45g 16%
Dietary Fiber 6g 20%
Total Sugars 31g
Protein 98g
Vitamin C 91mg 453%
Calcium 204mg 16%
Iron 9mg 50%
Potassium 1592mg 34%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tender and delicious, this lamb roast is brined, grilled over a slow flame, and basted with fantastic spiced yogurt mixture. This recipe is great for any occasion but is a great choice for Easter and the Holidays. Serve this main dish along with a side of roasted or grilled fingerling potatoes.


  • 1 3 to 4 pound boneless leg of lamb

For the Brine:

  • 2 quarts water

  • 1/2 cup kosher salt

  • 1/2 cup sugar

  • 1 lemon, sliced

  • 4 sprigs thyme

For the Baste:

  • 1 cup plain yogurt

  • 1 lemon, zested

  • 1 to 2 cloves garlic, minced

  • 1 small shallot, finely chopped

  • 1 tablespoon olive oil

  • 1 tablespoon water

  • 2 teaspoons ground cumin

  • 1 teaspoon fresh thyme

  • 1 teaspoon ground mustard

  • 1/2 teaspoon freshly ground black pepper

  • 1/2 teaspoon marjoram

  • 1/4 teaspoon ground cloves

  • 1/4 teaspoon ground allspice

Steps to Make It

To Brine: 

  1. Gather the ingredients.

  2. Place lamb roast into a large non-metal container with a lid.

  3. Combine water with salt and sugar.

  4. Mix until both have dissolved completely. 

  5. Add lemon sliced and thyme sprigs to brine. 

  6. Pour over roast, cover, and place into refrigerator for 4 to 6 hours.

  7. Remove roast from brine and rinse off surface to eliminate any excess salt.

  8. Pat dry and prepare for grilling.

  9. Discard remaining brine.

  10. Preheat grill for medium to medium-high heat.

Prepare Rotisserie:

  1. Center lamb roast on grill and secure tightly.

  2. The roast will shrink during cooking and may need to be retightened again during the cooking process.

  3. Place a drip pan under roast and grill over a medium to medium-high fire, indirectly.

  4. Combine all ingredients for baste in a medium bowl.

  5. Thin with water if using Greek yogurt, as it tends to be very thick. 

  6. Apply 1/3 of the baste during first 15 minutes of cook time. 

  7. Repeat process again after 30 minutes. 

  8. Apply last coating when meat reaches 125 F/50 C.

  9. Grill for an additional 20 to 30 minutes or until lamb roast has reached desired doneness.

  10. Once cooked, carefully remove lamb leg from rotisserie rod and place onto a sturdy cutting board.

  11. Allow meat to rest for 10 minutes, covered before carving. 

  12. Slice into 1/2 inch thick slices and serve with favorite side dishes.