Rotisserie Leg of Lamb

1 lamb leg

BRINE
8 garlic cloves minced
12 dried juniper berries
3 bay leaves
tea water

LAMB LEG
olive oil
4 tbsp kosher salt
2 tbsp black pepper
2 tbsp garlic powder

1.Combine ingredients in rib roaster and submerge the lamb leg
2.Allow lamb leg to brine for 4-24hours
3.Season lamb with oil, garlic salt and pepper
4.Place lamb on the rotisserie bar
5.Light rear burner and set at medium to high
6.Cooke rotisserie for 1.5 hours unti; 145F(63C) or desired doneness