Dolly's Lamb Rub Recipe

Name: Dolly's Lamb Rub Recipe
Prep time: 10 min
Total time: 10 min
Yield: 0
Cuisine: American
Ingredients: 10 cloves Garlic (10 cloves garlic); 2 tbsp Dried Rosemary (2 tablespoons dried rosemary leaves (broken or crushed a bit by hand)); 1 tbsp Mustard Seeds (1 tablespoon whole mustard seeds); 1 tbsp Black Pepper (1 tablespoon ground black pepper); 1 tbsp Paprika (1 tablespoon paprika); 1 tsp Bay Leaves (1 teaspoon ground bay leaves); 6 tbsp Water (6 tablespoons water); ½ tsp Kosher Salt (½ teaspoon Morton coarse kosher salt (1/2 teaspoon kosher salt per pound (454g) of meat))

Dolly's Lamb Rub Recipe - Rub,Sauces And Condiments (American)

10 minAmerican

Servings0

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Dairy Free
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Steps

1Dry 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.
2For 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.