|Nutritional Guidelines (per serving)|
|Servings: 4 to 5 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 74g||95%|
|Saturated Fat 32g||158%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 2g||6%|
|*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.
- 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
Gather the ingredients.
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 to 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.
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 the process again after 30 minutes.
Apply the last coating when the meat reaches 125 F/50 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.