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Best lamb rub? Planning ahead.
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DonWW
Posts: 424
I am already starting to thinking about my lamb roast for Easter. In the past, I have just used a general AP rub.
Always good, but I am wondering if there is a different level out there. Any recommendations on a stellar rub for lamb?
Always good, but I am wondering if there is a different level out there. Any recommendations on a stellar rub for lamb?
XL and Medium. Dallas, Texas.
Comments
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Cavender's Greek is very good. Also like Dizzy Pig Mediterranean.
But I still like wet marinade with traditional fresh garlic and rosemary.
Google images
Thank you,DarianGalveston Texas -
zaatar, salt, oil, garlic. butter grill some toast with zaatar as well. penzeys makes good zaatar
fukahwee maineyou can lead a fish to water but you can not make him drink it -
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paste of olive oil, garlic, rosemary, salt and pepper. Also great if you cut small slits throughout the roast and and in each slit, insert a half garlic clove and sprig of fresh rosemaryMamaroneck
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+1 on garlic and rosemary techniques.Sandy Springs & Dawsonville Ga
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Dizzy Pig Red Eye Express or Dizzy Pig Mediteranneanish are my favorites for lamb.
Bristow, VA
1 Lrg & 1 XL -
Here's one I have used from Malcom Reed:
2 Tablespoons Fresh Rosemary (chopped fine)
1 Tablespoon Fresh Thyme (chopped fine)
4-5 Cloves Fresh Garlic (minced)
Mix the above together. Apply the S&P, then add the herb/garlic rub.
1 1/2 Tablespoons Coarse Sea Salt
1 Tablespoon Coarse Ground Black Pepper
Anything with garlic and rosemary (as noted by @bgebrent)is a winner. Enjoy the cook and eats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period. -
What dome temp are you guys running at? Thanks!D'you think I could interest you in a pair of zircon-encrusted tweezers?
Newtown Square, PA -
This is delicious! Stab it with your steely knife and then marinate at room temp for an hour.
http://www.epicurious.com/recipes/food/views/grilled-butterflied-leg-of-lamb-with-lemon-herbs-and-garlic-101877
Recipe calls for too much time on the grill though so watch that. But you asked about seasoning, not how to cook it.I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
I also like the overnight wet marinade that then makes a great sauce:
http://www.food.com/recipe/grilled-butterflied-leg-of-lamb-zinfandel-58650Before grilling I cover with a paste of garlic, rosemary, pepper, and a enough olive oil to get a sticky paste. Can't wait to see your pictures!
Doug
Wayne, PA
LBGE, Weber Kettle (gifted to my sister), Weber Gasser
"Two things are infinite: the universe and human stupidity; and I'm not sure about the universe" Albert Einstein -
My dome tempature is usually between 325 - 350 and pull at 140.LBGE, CGS Adjustable Rig & Spider, Weber Kettle, Weber Summit,Thermoworks Smoke, Smokeware Cap
Johns Island, SC, Fairfax, VA -
I've never made this (my wife hates lamb, so I don't make it often), but I used to LOVE the late, lamented Gourmet magazine, and I never made anything from it that wasn't good, so I bet this is good. But again, I've never made it:
Lamb Spice Rub - Gourmet, June 2009
2 tablespoons coriander seeds
1 tablespoon cumin seeds
2 teaspoon yellow mustard seeds
1 teaspoon green or white cardamom pods
1 tablespoon kosher salt
2 teaspoons ground ginger
1 1/2 teaspoons hot red-pepper flakes
1 1/2 teaspoons grated nutmeg
Toast coriander, cumin, mustard, and cardamom in a dry small heavy skillet, covered, over medium heat, shaking skillet frequently, until spices are fragrant and several shades darker and mustard seeds begin to pop, about 3 minutes. Cool, then finely grind with remaining ingredients in grinder.
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Only have done leg of Lamb once. Used a combo of code 3 spices Grunt Rub ( heavy on garlic) and hardcore carnivore black. It was fantastic!
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