Nutritional Guidelines (per serving) | |
---|---|
1195 | Calories |
74g | Fat |
35g | Carbs |
93g | Protein |
Nutrition Facts | |
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Servings: 4 to 5 servings | |
Amount per serving | |
Calories | 1195 |
% Daily Value* | |
Total Fat 74g | 95% |
Saturated Fat 32g | 158% |
Cholesterol 347mg | 116% |
Sodium 11638mg | 506% |
Total Carbohydrate 35g | 13% |
Dietary Fiber 2g | 6% |
Protein 93g | |
Calcium 231mg | 18% |
*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. |
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.
Ingredients
- 1 leg of lamb (boneless; 3 to 4 pounds)
- For the Brine:
- 2 quarts water
- 1/2 cup salt (coarse)
- 1/2 cup sugar
- 1 lemon (sliced)
- 4 sprigs thyme
- For the Baste:
- 1 cup yogurt (plain)
- 1 tablespoon lemon zest (from 1 lemon)
- 1 to 2 cloves garlic (minced)
- 1 small shallot (finely chopped)
- 1 tablespoon olive oil
- 1 tablespoon water (add more if yogurt is very thick)
- 2 teaspoons cumin powder
- 1 teaspoon thyme leaves (fresh)
- 1 teaspoon mustard powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon marjoram
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
Steps to Make It
To Brine:
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Gather the ingredients.
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Place lamb roast into a large non-metal container with a lid.
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Combine water with salt and sugar.
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Mix until both have dissolved completely.
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Add lemon sliced and thyme sprigs to brine.
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Pour over roast, cover, and place into the refrigerator for 4 to 6 hours.
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Remove roast from brine and rinse off the surface to eliminate any excess salt.
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Pat dry and prepare for grilling.
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Discard remaining brine.
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Preheat grill for medium to medium-high heat.
Prepare Rotisserie:
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Center the lamb roast on the grill and secure tightly.
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The roast will shrink during cooking and may need to be retightened again during the cooking process.
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Place a drip pan under the roast and grill over a medium to medium-high fire, indirectly.
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Combine all ingredients for baste in a medium bowl.
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Thin mixture out a bit with 1 tablespoon/15 mL of water.
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Use more if using Greek yogurt, as it tends to be really thick.
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Apply 1/3 of the baste during the first 15 minutes of cook time.
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Repeat the process again after 30 minutes.
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Apply the last coating when the meat reaches 125 F/50 C.
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Grill for an additional 20 to 30 minutes or until the lamb roast has reached the desired doneness.
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Once cooked, carefully remove lamb leg from rotisserie rod and place onto a sturdy cutting board.
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Allow meat to rest for 10 minutes, covered before carving.
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Slice into 1/2 inch thick slices and serve with your favorite side dishes.
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Enjoy!
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