Smoked American Leg of Lamb with Texas-Style Dry Rub
- 5-7 pounds bone-in whole leg of lamb
- 1 tablespoon fresh coriander
- 1 tablespoon yellow mustard seeds
- 1 tablespoon cumin
- 2 tablespoons brown sugar
- 2 tablespoons paprika
- 2 tablespoons sea salt
- 1 tablespoon chili powder
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 tablespoon dried oregano
- 2 teaspoons fresh ground black pepper
- The night before, make the Texas-style dry rub. Set a small skillet over medium heat. Add coriander, mustard seeds and cumin. Toast, shaking pan gently, 2 minutes or until seeds are fragrant and just golden. Use either a mortar and pestle or spice grinder to grind toasted seeds into a powder, and combine with remaining dry rub ingredients.
- Generously massage dry rub all over the leg. Cover and set in refrigerator overnight.
- To smoke the leg, light charcoal and allow it to become completely gray. If you are using a gas grill, turn one side to 250°F.
- Soak one pound of hickory chips in a bowl of water for 15 minutes, then drain.
- When coals are completely gray, bank them to one side of grill, then place pan of water on other side. Cover and allow coals to cool to 250°F as measured by a grill thermometer or meat thermometer inserted through vent in lid.
- Add a handful of hickory chips to coals or, for a gas grill, make a packet of chips in aluminum foil, poke holes in it and place it on grill. Place shoulder on grill over pan of water and close lid quickly.
- Every 30 minutes, add a handful of chips or another foil packet of chips. Maintain cooking temperature within 25° F of 250° F by adding coals to bring temperature up or closing vents to bring it down.
- Smoke until leg is tender with a thick crust on the outside and internal temperature of 190°F, 7 to 10 hours. (After 5 to 6 hours, the internal temperature may stall out as fat breaks down and meat tenderizes. Continue feeding fire and monitoring temperature it will begin to rise again eventually.)
- Remove to a cutting board. Slice meat from bone and serve with thick-cut toast and your favorite sides.
Note: No matter what kind of grill you are using, it’s essential to keep grill closed as much as possible so the temperature remains steady and smoke doesn’t escape too quickly.
Source: American Lamb Board