This smoky, slightly bitter, and rye-infused blend by Derek Wolf finishes with an approachable heat and perfectly balanced acidity.
Dish Info
Ingredients
17
servings
8
7.5
hours
Ingredients
1
¼
Lemon Chili Rye Seasoning
Canola Oil
1
Kosher Salt
Black Pepper
Garnish
4
1
Garlic Powder
Cayenne Powder
Lemons
Dijon Mustard
Sour Cream
tbsp
Mayo
1.5
1.5
tbsp
tbsp
tbsp
cup
tbsp
2.5
tbsp
2
2
tbsp
Spicy Prepared Horseradish
Hot Sauce
Chives & Lemon Wedges
1
tsp
2
2
tsp
tbsp
Leg of Lamb
Pre-Preparation
Step 1
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.
Step 2
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.
Step 3
In a bowl, mix together all the ingredients for the Creamy Dijon Sauce and set aside. Slice your leg of lamb up,
Step 4
Serve with dijon sauce on side or on top, garnish with chopped chives and more lemons. Serve & enjoy!
Derek has been grilling outdoors for years, host of OvertheFireCooking, his viral instagram and social accounts, is a published cookbook author, and has launched 4 spicelines inspired by his culinary style.
More Info