Smoked Leg of Lamb

This smoky, slightly bitter, and rye-infused blend by Derek Wolf finishes with an approachable heat and perfectly balanced acidity.

Secret  Ingredient

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

Brine the Lamb

Pre-Preparation

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.

Step 1

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.

Step 2

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.

Step 3

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,

Step 4

Serve

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.

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