Smoked Leg of Lamb
This smoky, slightly bitter, and rye-infused blend by Derek Wolf finishes with an approachable heat and perfectly balanced acidity.
Lemon Chili Rye Seasoning
Spicy Prepared Horseradish
Chives & Lemon Wedges
Leg of Lamb
Brine the Lamb
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.
Arrange the oranges
Preheat your Oklahoma Joe’s Bronco to 250F for indirect cooking. Add some wood chips or wood chunks for additional smoke flavor. Place the lamb on the smoker.
Top with Bacon Pecan Mix
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.
Smoke and Glaze
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. Serve & enjoy!