Lamb Dry Rub (Small Batch)
Looking for a quick and easy way to season your lamb meat? This small-batch lamb dry rub will be your go-to recipe from now on. Made with a blend of staple spices, it’s the perfect way to add depth and flavor to your lamb dishes including grilled lamb chops, slow-roasted lamb shoulder, or pulled lamb.
Why you’ll love this lamb dry rub recipe
- Small batch: This recipe makes enough to cover 1kg of lamb meat – just enough to add tons of flavor without having to store leftovers.
- Versatile: This rub is perfect for all types of lamb dishes, from lamb goulash, to braised lamb shanks and BBQ pulled lamb.
- Budget-friendly: Just like my burrito spice mix or chipotle seasoning, making spice mixes and dry rubs from-scratch instead of using store-bought sachets not only cuts your grocery bill but also reduces food waste in your kitchen.
Ingredients and substitutions
Paprika: Smoked paprika adds a smoky and sweet flavor to the rub. You can choose sweet paprika instead for a milder flavor.
Cumin: Ground cumin brings a warm, earthy, and slightly bitter flavor profile.
Coriander: Ground coriander offers a citrusy, slightly sweet, and peppery flavor. A perfect companion for lamb!
Cinnamon: Cinnamon adds another sweet and slightly spicy flavor to this seasoning mix.
Garlic: Garlic provides a strong and pungent flavor, just like lamb meat!
Salt & Pepper: Salt and freshly ground black pepper rounds out the flavors. I use pink salt but table salt or sea salt can be used as well.
See the recipe card for full information on ingredients and quantities.
Variations
Spicy: Add a pinch of cayenne or red pepper flakes for some heat.
Herbaceous: Add a teaspoon of dried thyme or rosemary for a more savory profile.
How to use this lamb dry rub
This versatile dry rub cover about 2.2 lbs (1kg) of lamb meat. Scale the recipe up or down depending on the amount of meat you’re cooking. I like to use it for a variety of flavorful lamb dishes:
Pulled lamb: Add this seasoning to your lamb shoulder or leg before slow cooking.
Roasted lamb: Rub the mix all over your lamb leg, shoulder, or lamb loin before roasting.
Lamb seasoning: Season your ground lamb burgers or lamb meatballs with the dry rub before grilling or pan-frying.
Marinade: Create a quick marinade by mixing the spice blend with olive oil. Perfect for lamb kebabs and lamb chops.
Recipe FAQs
Yes, this dry rub can also be used on beef, pork, or chicken.
For best results, marinate your lamb for at least 30 minutes, or up to overnight.
Yes, you can make this dry rub ahead of time and store it in an airtight container for up to 3 months in a cool and dry place.
More seasoning recipes
For more homemade spice mixes, check out the following recipes:
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Lamb Dry Rub (Small Batch)
Ingredients
- 1 tbsp smoked paprika powder
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/4 tsp ground cinnamon
- 1/2 tsp ground black pepper
Instructions
- In a small bowl, combine all the ingredients.1 tbsp smoked paprika powder, 2 tsp garlic powder, 2 tsp salt, 1 tsp ground cumin, 1 tsp ground coriander, 1/4 tsp ground cinnamon, 1/2 tsp ground black pepper
- Stir until well combined.
- This versatile dry rub covers about 2.2 lbs (1kg) of lamb meat. Scale the recipe up or down depending on the cut of meat you're using. You can store in an airtight container for up to 3 months.
My go-to lamb seasoning!