Brined and Basted Rotisserie Lamb Roast

To brine: Place lamb roast into a large non-metal container with a lid. Combine water with salt and sugar. Mix until both have dissolved completely.  Add lemon sliced and thyme sprigs to brine.  Pour over roast, cover, and place into the refrigerator for 4-6 hours. Remove roast from brine and rinse off the surface to eliminate any excess salt. Pat dry and prepare for grilling. Discard remaining brine.

Preheat grill for medium to medium-high heat. Prepare rotisserie, Center the lamb roast on the grill and secure tightly. The roast will shrink during cooking and may need to be retightened again during the cooking process. Place a drip pan under the roast and grill over a medium to medium-high fire, indirectly.

Combine all ingredients for baste in a medium bowl. Thin mixture out a bit with 1 tablespoon/15 mL of water.  Use more if using Greek yogurt, as it tends to be really thick.  Apply 1/3 of the baste during the first 15 minutes of cook time.  Repeat process again after 30 minutes.  Apply the last coating when meat reaches 125 degrees F/50 degrees C. Grill for an additional 20 to 30 minutes or until the lamb roast has reached the desired doneness. Once cooked, carefully remove lamb leg from rotisserie rod and place onto a sturdy cutting board. Allow meat to rest for 10 minutes, covered before carving.  Slice into 1/2 inch thick slices and serve with your favorite side dishes.