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+ servings
Smoked Leg of Lamb
Prep Time
20 mins
Cook Time
3 hrs
Dry Brining Time
4 hrs
Total Time
7 hrs 20 mins

Smoked Leg of Lamb for you and your family to enjoy!

Course: Main Course
Cuisine: American
Keyword: Smoked Leg of Lamb
Servings: 8 People
Author: Derek Wolf
  • 1 Whole Leg of Lamb
  • ¼ cup of Lemon Chili Rye Seasoning
  • 1.5 tbsp of Canola Oil
  • Chopped Chives garnish
  • Lemons garnish
Alternate Seasoning:
  • 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
  1. 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.
  2. Preheat your Oklahoma Joe’s Bronco to 250F for indirect cooking. Add some wood chips or wood chunks for additional smoke flavor.
  3. 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.
  4. In a bowl, mix together all the ingredients for the Creamy Dijon Sauce and set aside.
  5. Slice your leg of lamb up, serve with dijon sauce on side or on top, garnish with chopped chives and more lemons. Enjoy!