Smoked American Leg of Lamb with Texas-Style Dry Rub - Catelli Brothers
Marinate a leg overnight in a fragrant Texas-style dry rub, then slow-smoke it for 7-10 hours over hickory chips for tender, flavorful meat. Perfect for a hearty feast.
Ingredients
- 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
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