Are you looking for an easy, homemade rub to flavor of your grilled or smoked lamb? Then, this simple lamb rub recipe is exactly what you need!

Our lamb rub combines simple ingredients to create a delicious outcome. The addition of olive oil makes it easy to apply on all cuts of lamb, including chops, rack of lamb, leg of lamb, shanks, breast, and ribs.

Why this lamb rub recipe works

Lamb, garlic, and rosemary are made for each other, and this rub will impart a delicious, savory, herbal flavor to the meat. This lamb rub recipe provides enough mixture for 2 medium-sized racks of lamb. Increase the recipe for larger racks and roasts.

Ingredients

• Olive oil
• Garlic
• Fresh rosemary (substitute fresh oregano)
• Fresh thyme
• Crushed bay leaves
• Mixed peppercorns, coarse to medium-ground (substitute with black peppercorns)
• Salt
• Nutmeg (substitute with allspice)
• Mortar and Pestle, or a small food processor. 

Making and using a lamb rub

• Make the rub: Crush the garlic cloves and salt using a mortar and pestle or small food processor. Stir in olive oil, ground peppercorns, chopped rosemary, thyme, bay leaves, and nutmeg.
• Prep the meat: For lamb leg, rack of lamb, or fattier cuts, score the fat with a sharp knife 1/8″ deep. 
• Apply the rub: Coat meat evenly with mixture, cover with plastic wrap, and place into the refrigerator for 2-4 hours before cooking. 
• Marinate: Leave the mixture on chops for 1 hour, for medium-sized roasts for 2-4 hours, and lamb leg for 4 hours.
• Food safety: Discard leftover rub that has come into contact with raw meat.

Make this rub ahead of time and store it in an airtight container in your refrigerator for up to 5 days. Use as needed.

More recipes!

• Grilled Herb Rack of Lamb
• Rotisserie Leg of Lamb
• Smoked Leg of Lamb
• Rosemary-Dijon Lamb Porterhouse

Print

Lamb Rub

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. Double the recipe for large roasts.

Course Rubs

Cuisine Fusion

Keyword lamb rub, wet rub

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Calories 72kcal

Ingredients

• 2 tablespoons olive oil (plus more as needed)
• 5-6 cloves garlic, peeled medium sized
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon fresh thyme
• 1 teaspoon ground mixed peppercorns medium ground (sub with black peppercorns)
• 1 1/4 teaspoons coarse salt or 1/2 teaspoon regular table salt
• 1/4 teaspoon crushed bay leaf
• pinch of nutmeg

Instructions

• Using a mortar and pestle, mince together garlic cloves with salt. Stir in olive oil, peppercorns, chopped rosemary, thyme, crushed bay leaves, and nutmeg.
• 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 depending on size, and apply mixture evenly to meat.
• Discard leftover 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

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