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Rosemary-Peppercorn Rub for Lamb

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
5 from 1 vote
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Course: Rubs
Keyword: lamb rub
Prep Time: 5 minutes
Total Time: 5 minutes
Author: Sabrina Baksh


  • 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


  • 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.