Smoked American Leg of Lamb with Texas-Style Dry Rub
Check out a Smoked American Leg of Lamb with Texas-Style Dry Rub recipe featuring U.S. lamb.
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Cooking tools:
- Mortar and pestle
- Spice grinder
- Grill
- Grill thermometer
- Instant-read thermometer
- Pan
- Skillet
- Mixing bowl
- Measuring spoon
- Aluminum foil
- Cutting board
- Chef's knife
- Refrigerator
Ingredients
- bone-in whole American leg of lamb | 5–7 pound
- fresh coriander | 1 tablespoon
- yellow mustard seed | 1 tablespoon
- cumin | 1 tablespoon
- 2 tablespoons brown sugar | 2 teaspoons
- paprika | 2 tablespoons
- sea salt | 2 tablespoons
- chile powder | 1 tablespoon
- onion powder | 1 tablespoon
- garlic powder | 1 tablespoon
- dried oregano | 1 tablespoon
- black pepper | 2 teaspoons, fresh ground
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