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
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1 3 to 4 pound boneless leg of lamb
For the Brine:
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2 quarts water
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1/2 cup kosher salt
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1/2 cup sugar
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1 lemon, sliced
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4 sprigs thyme
For the Baste:
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1 cup plain yogurt
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1 lemon, zested
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1 to 2 cloves garlic, minced
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1 small shallot, finely chopped
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1 tablespoon olive oil
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1 tablespoon water
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2 teaspoons ground cumin
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1 teaspoon fresh thyme
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1 teaspoon ground mustard
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1/2 teaspoon freshly ground black pepper
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1/2 teaspoon marjoram
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1/4 teaspoon ground cloves
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1/4 teaspoon ground 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 refrigerator for 4 to 6 hours.
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Remove roast from brine and rinse off 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 lamb roast on 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 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 with water if using Greek yogurt, as it tends to be very thick.
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Apply 1/3 of the baste during first 15 minutes of cook time.
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Repeat process again after 30 minutes.
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Apply last coating when meat reaches 125 F/50 C.
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Grill for an additional 20 to 30 minutes or until lamb roast has reached 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 favorite side dishes.
Nutrition Facts (per serving) | |
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1145 | Calories |
64g | Fat |
45g | Carbs |
98g | Protein |
Nutrition Facts | |
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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. |
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