Dolly's Lamb Rub Recipe

This wonderful spice rub is perfect when looking to amp up the flavor for smoked and grilled lamb. Use it as a dry rub seasoning for lamb or mutton prior to cooking or add liquid to make a flavorful paste for the meat. It also works well as a dry brine, ensuring deep flavor penetration and maximum moisture.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking time, overnight is better. You want the salt to have a chance to soak in.

Step 2

Mix the rub ingredients together 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 a paste, add about half the water and stir. If it is too thick add more until you have a slurry that spreads thickly.

Step 3

To use it, coat the meat with the paste.

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