Need an easy but flavorful rub for lamb? Look no further. This lamb rub is mixed with a little olive oil for easy application and works well on all cuts of lamb, including all types of lamb chops, rack of lamb, leg of lamb, lamb shanks, lamb breast, and ribs. You will need more rub for larger cuts, so plan accordingly.
Lamb, garlic, and rosemary are made for each other. This lamb rub will impart that delicious savory, herbal element right onto the surface of the meat. This lamb rub is a wet rub or paste versus a dry rub. The recipe makes enough rub for 2 average-sized racks of lamb.
Ingredients and Equipment for Lamb Rub:
- Olive oil
- Garlic
- Fresh rosemary (substitute with thyme, savory, tarragon, or marjoram).
- Mixed peppercorns, coarse to medium-ground (substitute with black peppercorns)
- Salt
- Mortar and Pestle, or a small food processor.
Steps to Make It:
- Using your mortar and pestle, mince together garlic cloves with salt. Stir in olive oil, peppercorns, and chopped rosemary. If you cannot find mixed peppercorns, use black peppercorns instead.
- For lamb leg, rack of lamb, or fattier cuts, score the fat with a sharp knife 1/8″ deep.
- Apply rub evenly to meat, cover with plastic wrap, and place into the refrigerator for 2-4 hours before cooking.
- Leave the mixture on chops for 1 hour, for medium-sized roasts 2-4, and lamb leg, for 4 hours.
- If roasting or grilling a lamb leg, double or triple this recipe as needed.
- *Do not save any rub that has come into contact with raw meat.
Lamb Rub
Need an easy but flavorful rub for lamb? Look no further. This lamb rub is mixed with a little olive oil for easy application and works really well on all cuts of lamb including all variations of lamb chops, rack of lamb, leg of lamb, lamb shanks, and ribs. Naturally, you will need more rub for larger cuts, so adjust accordingly. This recipe makes enough for one small rack of lamb.Photo by: Valentyn_Volkov/Depositphotos
Print Pin RateServings: 4
Calories: 72kcal
Ingredients
- 2 tablespoons olive oil
- 4-5 cloves garlic, peeled medium sized
- 1 tablespoon finely chopped fresh rosemary
- 1 1/2 teaspoons ground mixed peppercorns medium ground (sub with black peppercorns)
- 1 teaspoon coarse salt or 1/2 teaspoon regular table salt
Instructions
- Using a mortar and pestle, mince together garlic cloves with salt. Stir in olive oil, peppercorns, and chopped rosemary. If you cannot find mixed peppercorns use black peppercorns instead.
- For lamb leg, rack of lamb, or fattier cuts, score the fat with a sharp knife 1/8" deep. Apply rub to meat, cover with plastic wrap and place into the refrigerator between 1-4 hours before cooking.Chops for 1 hour, medium sized roasts and ribs for 2-4, and lamb leg for 4 hours.
- If roasting or grilling a lamb leg, then double or triple this recipe, and apply as all over.
- Do not save any rub that has come into contact with raw meat.
Nutrition
Calories: 72kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 583mg | Potassium: 39mg | Fiber: 1g | Sugar: 0.04g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 0.4mg
