Brined and Basted Rotisserie Lamb Roast
A brined lamb roast is slowly grilled and basted with a spiced yogurt mixture for a tender, flavorful main course.
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Instructions
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Preheat the grill to medium-medium-high heat.
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Prepare the brine by dissolving salt and sugar in water, then add lemon slices and thyme sprigs.
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Place the lamb roast in a non-metal container, pour the brine over it, cover, and refrigerate for 4 to 6 hours.
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Remove the lamb from the brine, rinse thoroughly, pat dry, and discard the brine.
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Secure the lamb roast onto the rotisserie and place it on the preheated grill over indirect heat with a drip pan underneath; retighten if needed during cooking.
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Combine all baste ingredients in a bowl, thinning with water if using Greek yogurt.
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Apply 1/3 of the baste during the first 15 minutes of grilling, and repeat after 30 minutes.
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Apply the final baste when the lamb reaches 125 F (50 C), then continue grilling for 20 to 30 minutes until desired doneness.
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Remove the cooked lamb from the rotisserie, let it rest, covered, for 10 minutes, then slice into 1/2-inch pieces and serve.