Dollys Lamb Rub Recipes
DOLLY'S LAMB RUB RECIPE
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.
Provided by Dave Joachim
Categories Rub Sauces and Condiments
Number Of Ingredients 8
Steps:
- 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.
DRY SPICE RUB FOR LAMB OR BEEF
I got this recipe from my grama. It can be used on lamb or beef, and the flavors can be adjusted to suit your taste.
Provided by Jessica Godfrey
Categories Side Dish Sauces and Condiments Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Mix together the paprika, thyme, basil, cumin, and curry powder, if desired, in a small bowl. When ready to use, evenly sprinkle a light coating onto lamb or beef and pat into surface of the meat. For the most flavorful results, season meat and place in a resealable plastic bag; refrigerate 2 hours before cooking.
Nutrition Facts : Calories 5.3 calories, Carbohydrate 0.9 g, Fat 0.2 g, Fiber 0.5 g, Protein 0.2 g, Sodium 1 mg, Sugar 0.1 g
LAMB RUB OR MARINADE
This is a recipe that my stepmother sent me. I haven't made it yet. I plan on using it the next time I make lamb. I wanted to get the recipe submitted in time for ZWT 4-Canada I am sure it can be used on other types of meat or poultry as well. Prep time and total amount are approximate. .
Provided by AuntWoofieWoof
Categories < 15 Mins
Time 15m
Yield 1/2 cup
Number Of Ingredients 10
Steps:
- Mix everything together in a small bowl.
- Rub on roast or chops.
- After rubbing the rub on the meat, Refrigerate the meat until ready to cook.
Nutrition Facts : Calories 551.5, Fat 54.5, SaturatedFat 7.6, Sodium 8678, Carbohydrate 11.1, Fiber 2.7, Sugar 1.4, Protein 8.8
LAMB SEASONING (GAME MEAT)
Use this seasoning to enhance the flavor of the lamb (and other game meats) and create a nice savory crust.
Provided by Dean "Schuey" Schumann
Categories Condiment / Sauce
Time 5m
Number Of Ingredients 6
Steps:
- Put all the ingredients in a bowl and mix up thoroughly.
- Store in an airtight container.
Nutrition Facts : Calories 14 kcal, Carbohydrate 3 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 390 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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- Prep. Start the day before if you can by removing as much of the thick fat cap on the surface as possible and all the silverskin underneath. Remove the bones, or not. Your choice.
- Now gash the surface by stabbing it repeatedly about 1/2" deep and 1" apart or run a sharp blade across the surface in a checkerboard pattern making squares 1 to 2" wide. Click here to read more about the technique of gashing. Sprinkle the salt all over the meat going lighter in the thinner areas. This is called dry brining. Click here to learn more about the concept. Now use butcher string and tie the whole floppy mess into as much of a log shape as possible so it will cook evenly. Your string and knots are going to look sloppy, and you may have problems with loose flaps of meat on the ends, but get them tucked in. I've been known to use toothpicks, and even turkey lacers (shown here). Put it in a pan, and leave it in the fridge overnight.
- Make the Dolly's Lamb Rub And Paste and swab the paste all over the meat and deep into the gashes.
- Fire up. Preheat the cooker in a 2-zone setup so the indirect side is about 225°F. I know a lot of recipes call for higher temps, but I'm here to tell you, this cut performs much better at low temps so the tough connective tissues and copious fat can liquefy (read more about this concept in my article about meat science). If you have a digital thermometer with a probe that can be left in, insert it now. If you are cooking bone-in, make sure your thermometer probe is about 1" away from the bone in the thickest piece of the meat. If you wish to add some smoke flavor, add a small amount of dry wood now, perhaps a handful, depending on your cooker. The more ventilation the more wood.
MIDDLE EASTERN LAMB RUB RECIPE - THE SPRUCE EATS
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LEG OF LAMB RUB RECIPE
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