Smoked Leg of Lamb for your next family gathering. I teamed up with Oklahoma Joe’s to bring you a simple, yet delicious centerpiece option for your upcoming holiday gatherings! Seasoned with my Lemon Chili Rye seasoning and smoked on the Oklahoma Joe’s Bronco Drum Smoker, this leg of lamb turned out incredible. It’s tender, juicy, smokey and has the perfect tang from the seasoning. I paired it with a creamy dijon sauce and it was out of this world delicious!
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Gather your ingredients to pull this smoked lamb leg off like a pro!
For the Leg of Lamb
- Bone-in leg of lamb
- Lemon Chili Rye Seasoning
- Canola Oil
If you don’t have my Lemon Chili Rye Seasoning this is an alternative spice blend that works great as a substitution.
- Kosher Salt
- Black Pepper
- Garlic Powder
- Cayenne Powder
Creamy Dijon Sauce:
- Dijon Mustard
- Sour Cream
- Spicy Prepared Horseradish
- Hot Sauce
How to make Smoked Leg of Lamb
Preparing A Lamb Leg For Smoking
I kicked things off for this recipe the night before smoking it by scoring, seasoning and placing my leg of lamb in the fridge. I decided to prepare the leg of lamb the night before so that it would help the seasoning stick to the leg of lamb when it gets smoked.
To score the leg of lamb, get a sharp knife and make diagonal, shallow cuts up the center of the leg. Scoring the lamb provides a larger surface area for seasoning and also helps more fat to render. Then, lather the leg of lamb down with oil and cover it entirely with the Lemon Chili Rye seasoning. If you don’t have my Lemon Chili Rye seasoning you can mix together a substitute I created, listed in the instructions below. My seasoning is pretty awesome though… Just sayin’.
After our future Smoked Leg of Lamb is seasoned, place it in the fridge overnight so that it’ll be ready for smoking tomorrow!
Smoking The Lamb
As dinner time comes rolling around, head outside and light some charcoal. Once they start to glow orange, dump them in the Bronco and let that drum smoker preheat. When the temperature gauge reads 250F, it’s time to put the leg of lamb on. Place it on the smoker and close the lid. The Smoked Leg of Lamb will take anywhere from 2-3 hours to cook. We want it to reach an internal temperature of 140F with a meat thermometer at the deepest part of the leg.
Creamy Dijon Sauce
While the Smoked Leg of Lamb is smoking, let’s prep the creamy dijon sauce. Simply mix all it’s ingredients in a bowl and give it a good stir. I really like how the sour cream and mayo in this sauce balance out a bit of the spiciness from the seasoning, while the lemon juice adds to the tang. All in all, it’s a great pair for this smoked lamb leg.
If you know me, you know I’m all about the sauce. If that’s you too, then check out the sauces in these Ribeye Caps with Horseradish Board Sauce, Lobster Skewers with Bang Bang Sauce, Marinated Steak with Thai Chili Sauce and Grilled Filets with Chile Vinegar Sauce recipes!
Serving Smoked Leg of Lamb
Pull the Smoked Leg of Lamb from the grill after it hits temp and let it rest for about 20 minutes. Then, all that’s left to do is slice and serve! I sliced all the smoked lamb leg from the bone, arranged it on my cutting board and then drizzled the creamy dijon sauce over the cuts of lamb before serving. Best enjoyed with friends and family. Cheers!
What To Serve With This Recipe
Try these delicious sides with this recipe!
- Fresh Green Beans
- Grilled asparagus
- Roasted potatoes
For this bone-in leg of lamb, we marinate overnight to help infuse the flavors.
We recommend a blend of hickory and oak wood for smoking!
Because this lamb will smoke for a while, we leave most of the fat on, it will render as the lamb cooks, adding flavor and moisture.
You can smoke a boneless leg of lamb, but you need to adjust the times. Bone in cuts always cook longer to read medium rare, or your desired internal temperature.
Smoking a Leg of Lamb… Or Anything for that Matter
Lamb is totally underrated. It’s a staple piece in most countries around the world, but it’s not something we typically see in the US. Don’t get me wrong, I love a turkey on Thanksgiving and prime rib for Christmas, BUT there are so many other gatherings that happen this time of year where you could incorporate a protein switch up… Like a smoked lamb leg. If you want something different this recipe is for you.
You know one thing you don’t have to switch up? Your cooking process on Oklahoma Joe’s Bronco. Thanksgiving turkey? Smoke it. Christmas prime rib? Smoke it. Leg of lamb? Smoke it! Each dish will come out tender, juicy and have the incredible smoky flavor we’re all searching for. It honestly makes cooking large cuts of meat so easy, which is why I turned to it today for this Smoked Leg of Lamb recipe.
Smoked Leg of Lamb Recipe
- 1 Whole Leg of Lamb
- ¼ cup of Lemon Chili Rye Seasoning
- 1.5 tbsp of Canola Oil
- Chopped Chives garnish
- Lemons garnish
- 1.5 tbsp of Kosher Salt
- 1 tbsp of Black Pepper
- 1 tbsp of Garlic Powder
- 2 tsp of Cayenne Powder
- 2 medium Lemons juiced
Creamy Dijon Sauce:
- 2.5 tbsp of Dijon Mustard
- 2 tbsp of Sour Cream
- 2 tbsp of Mayonnaise
- 1 tbsp of Spicy Prepared Horseradish
- 2 tsp of Hot Sauce
- 2 medium Lemons juiced
- 1.5 tsp of Chives chopped
- Begin by scoring the fat side of your leg of lamb. Make 6-7 horizontal cuts over the fat about 1-1.5” apart from each other. Next, lather the leg with canola oil and thoroughly season with Lemon Chili Rye seasoning or the alternate seasoning. Place the leg of lamb in the fridge and let sit for at least 4 hours but ideally overnight.
- Preheat your Oklahoma Joe’s Bronco to 250F for indirect cooking. Add some wood chips or wood chunks for additional smoke flavor.
- Pull your leg of lamb out and place it on the smoker. Cook at 250F until it reaches about 140F at the deepest part of the leg (about 2-3 hours). When done, pull the lamb out and let it rest for 20 minutes.
- In a bowl, mix together all the ingredients for the Creamy Dijon Sauce and set aside.
- Slice your leg of lamb up, serve with dijon sauce on side or on top, garnish with chopped chives and more lemons. Enjoy!
Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek’s fire cooking journey. He’s a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he’s cooking up, it’s guaranteed to be so freakin’ delicious!