Lamb Dry Rub Seasoning is a mix of spices that, when combined, complement any cut of lamb. This easy-to-make rub is perfect for grilled lamb chops or on a leg of lamb.
This seasoning mix is our go-to when cooking lamb chops, especially when grilling them on the BBQ.
Ingredients For Lamb Dry Rub
To make this rub, a total of eight herbs and spices are needed. All these ingredients complement the flavours of any cut of lamb. And since Lamb has a strong flavour, strong herbs are needed because they won’t overtake the flavours of the lamb
- Rosemary. Probably the most popular herb for lamb. Rosemary adds depth to the flavour of lamb. We prefer to use fresh rosemary, finely chopped, but dried rosemary can also be used.
- Parsley. This herb balances out all the flavours in the rub.
- Sage. Another strong herb that will bring out the flavours of the lamb.
- Oregano. Dried oregano adds another layer of flavour to lamb.
- Paprika. This adds a smoky touch to the lamb.
- Onion Powder.
- Fine sea salt.
- Coarse black pepper.
Disclaimer: As an Amazon Associate, we earn from qualifying purchases at no additional cost to consumers. Some of the links in this post are affiliate links. If you click these links and make a purchase, we may earn a commission. Keep in mind that we link these products because of their quality, not because of the commission we may receive from purchases.
How To Use Lamb Dry Rub Seasoning
There are three ways to use this rub for lamb.
- Use it as a rub by gently rubbing the seasoning onto the lamb before cooking. Allow the lamb to rest 30 minutes with the rub on it before cooking.
- As a seasoning. Sprinkle the seasoning on the lamb chops just before cooking. No need to rub the seasoning in, just lightly pat it so it adheres to the meat.
- Add 3 tablespoons of olive oil and a tablespoon of balsamic vinegar to the seasoning to make a marinade. Add lamb to the marinade, and cover and refrigerate for at least one hour before grilling.
Can This Recipe Be Doubled?
Yes, this seasoning can be doubled or tripled. Large batches of this rub can be made and stored for up to 6 months in an air-tight container at room temperature.
If you’ve tried this recipe, we would love it if you leave a comment below to let others know what you think.
Lamb Dry Rub Seasoning
Ingredients
- 2 Tbsp fresh chopped rosemary
- 1½ Tbsp dried parsley
- 1½ Tbsp fine sea salt
- 1 Tbsp dried sage
- 1 Tbsp dried oregano
- 2 tsp onion powder
- 1 tsp paprika
- 1 tsp coarse ground pepper
Instructions
- Combine all ingredients in a mason jar or container with a tight fitting lid.
- Shake to combine.
- Use as a rub, seasoning or add to a marinade.
