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
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.
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. 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.