Dolly's Lamb Rub Recipe
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Rosemary and garlic are classic seasonings for lamb and mutton because it enhances the flavor and brings out the best qualities of the meat. This recipe includes both and is the only one you need for any lamb dish.
Course: ,
Rub
Sauces and Condiments
Cuisine:
American
Makes:
Servings: cup
Takes:
Ingredients
For the rub
- 10 cloves garlic
- 2 tablespoons dried rosemary leaves (broken or crushed a bit by hand)
- 1 tablespoon whole mustard seeds
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 teaspoon ground bay leaves
For the paste
- 6 tablespoons water
For the dry brine
- ½ teaspoon Morton coarse kosher salt (1/2 teaspoon kosher salt per pound (454g) of meat)
Notes:
About the bay leaves. These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.
About the salt. Remember, kosher salt is half the concentration of table salt so if you use table salt, use half as much. Click here to read more about salt and how it works.
Metric conversion:
These recipes were created in US Customary measurements and the conversion to metric is being done by calculations. They should be accurate, but it is possible there could be an error. If you find one, please let us know in the comments at the bottom of the page
Method
- Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking. Overnight is better. You want the salt to have a chance to soak in. Use 1/2 teaspoon Morton coarse kosher salt per pound (454g) of meat.
- For the rub mince, press, or crush the garlic, then mix it with the remaining rub ingredients in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away. To make the paste, add about half the water and stir. If it is too thick, add more water until you have a slurry that spreads thickly. To use the paste, coat the brined meat with it and start cooking.